1/2 eggplant, skinned chopped (I eat the seeds, but you can de-seed if desired)
2 zucchinis, skinned chopped
1/2 red onion, chopped
handful cremini mushrooms, chopped
1 medium yellow pepper, chopped de-seeded (or red, or green, I like yellow peppers in curries though)
handful of chopped scallions
1 cup dry white rice (brown is good too)
2-3 tbsp Thai Red Curry Paste
1 tsp curry yellow curry powder
salt to taste
Start rice according to package directions.
Take onions and peppers and toss them in a heated pan or wok with a bit of oil, or whatever fat you prefer, salt to taste, and stir fry for a few minutes until the onions are translucent. Add the rest of the veggies, salt, then cover. Cook until zucchini is soft when speared with a fork.
Add veggies to prepared rice and combine. Next, add Red Curry paste, curry powder, then add sriracha sauce to taste. You can put it back on the heat if you want to let the flavors sit a bit longer, but I normally eat it straight out of the pan.
This will make about 4-5 large servings. I think next time I'll add some coconut milk.
Addie, I LOVE the red and green curry paste by Thai Kitchen. It's the only pre-made one I use! Sometimes I just can't make it all from scratch. I add way more than they suggest to make curries, and also add fresh ginger, lemongrass, garlic, shallot, lime juice, cilantro, coconut milk and nutritional yeast. With those ingredients and any veggies you like and chickpeas or tofu or seitan, you are set!
"Yes! Live! Life's a banquet and most poor suckers are starving to death!" Auntie Mame