One of my great joys in life has become having a fridge well stocked with produce. (preferably organic, but even with my 20% discount at the health food store, it’s just too expensive and we’ve switched to mostly non-organic. Very sad for us, but $6.67 a pound for bell peppers?? no).

Publix has become my new friend, especially the Baldwin Park branch. If you live in the Orlando area, I highly recommend it. People are actually nice there (something that’s becoming rarity in Florida) and they’re the only place around that carries all the vegan flavors of Better Than Bouillon (my secret to having really good broth).

And speaking of food, at 12:30 this morning I was craving Thai Red Curry, and I could not find a single recipe that sounded decent or authentic tasting. So, I kind of followed the basic guidelines of making a curry, added my own ingredients, and threw this together. It turned out to be pretty fabulous.

(recipe also psoted on my vegan recipe site here: Thai Red Curry with Tempeh)

Ingredients;

2 tablespoons of vegetable oil
2 large cloves of garlic, minced
1 inch piece of ginger, grated
3 tablespoons of red curry paste
1 tablespoon of brown sugar
1 can of coconut milk (not lite)
2 teaspoons cornstarch
1 8oz package of tempeh, cut into small cubes
1/2 a large onion, chopped
1/2 a bell pepper, chopped
1 zucchini, halved lengthwise then sliced
1 carrot, cut into this slices
5 kaffir lime leaves, halved
10-20 thai basil leaves

Directions:

Heat the oil in a large saucepan then stir fry the garlic, ginger and curry for 2 minutes. Pour in the brown sugar, coconut milk and cornstarch, then whisk thoroughly to make sure there are no lumps.

Add the tempeh, onion, bell pepper, zucchini, carrot, and lime leaves. Allow to simmer 10 minutes then stir in the fresh Thai basil leaves and continue simmering until the vegetables are tender (another 5-10 minutes) . Try to pick out all the lime leaves (but leave the basil), and serve the curry over some freshly cooked rice.

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