Hi everyone! I really apologize for being so remiss lately: my husband and I are expecting our first baby, and things have been very challenging, so needless to say, I haven't wanted to be anywhere near cooking, food smells, or even food in general for awhile! Please forgive my temporary hiatus! However, I am back (hopefully for good...we'll see how things progress, but even if I have to take little pregnancy breaks, rest assured that I will NOT abandon my blog for long! :)
So, this recipe came about entirely by accident: my wonderful mom flew out to NYC to take care of me when the baby was really giving me a run for my money, and for possibly the first time EVER, we had no real food in the house (thanks to being cooped up for months). Soooooo, we had to get creative. We dug out everything I had left in my fridge and pantry and I threw it all together. Imagine my surprise when it resulted in a fabulous-tasting sensory explosion! Thus, Kitchen Sink Curry was born. I hope you enjoy it as much as we did!
What You'll Need:
- 1 tbsp. peanut oil
- 1 clove minced garlic
- 5 tbsp. commercial Thai Red Curry Paste (I like Thai Kitchen brand myself, but there are lots of good ones out there--or, if you're feeling adventurous, you can make your own!. FYI, the amount is subjective depending on how spicy you like your Thai food. This amount of curry paste will provide a nice, substantial, full-bodied-but-not-mouth-scorching spice. If you prefer it mild, back it up to 2 tbsp. curry paste)
- 1 can coconut milk
- 1 can light coconut milk
- 1 cup vegetable broth (commercial or homemade)
- 1 tbsp. brown sugar
- 1 1/2 tbsp. vegan fish sauce
- 1 can chick peas, drained
- 2 small cans crimini mushrooms (though any canned mushrooms will do), drained
- 1 12-16 oz. package frozen broccoli
- 1 8-12 oz. package frozen green beans
- 1 12-16 oz. bag frozen mixed veggies of your choice (there are some great stir-fry mixes available that are particularly fitting for this recipe, but regular old peas-carrots-and greenbeans-mix will do just fine)
- 2 6-8 0z. cans sliced water chestnuts, drained
- 1 cup roasted, salted cashew nuts
- cooked brown rice to provide a yummy base to soak up all the curry juices
What To Do:
First, dump all of the frozen and canned veggies and beans in a large colander and run warm water over them until they are mostly defrosted. Set aside. Then, heat the peanut oil in a large, nonstick wok or skillet (the bigger, the better--this recipe makes a lot!) over medium heat. When the oil is hot, add the garlic and stir-fry for one minute, or until fragrant. Add the curry paste and stir-fry 1 1/2 minutes, or until fragrant. Quickly add both cans of coconut milk and veggie broth, and cook over medium-high heat until the mixture just begins to bubble. Add brown sugar and vegan fish sauce; blend well with a whisk.
Add the vegetable and bean mixture to the curry mixture and turn down the heat to medium. Simmer mixture for 10-15 minutes, or until veggies are cooked all the way through and fork-tender. Remove from heat and immediately sprinkle with cashews. Gently fold them in, and spoon curry over bowls of cooked brown rice for a delicious, super-healthy and satisfying meal! Enjoy!
Variation: add crispy tofu to this delectable dish by following the tofu preparation instructions in Crispy Hot Red Chile Tofu with Baby Greens, stopping after the tofu is pan-fried. Stir tofu into curry dish after adding the cashews and serve immediately so the tofu retains maximum crispness!