I’ve gotten in the habit of jotting down notes when I’m making
food a mess in the kitchen. Neal doesn’t, yet he does about half the cooking in the house. One night he threw together this kick-ass red curry. So I asked him–what’d ya put in it? He just shrugged and said–this and that. This is our (mostly joking) email exchange in which I try to get some coherent recipe out of him.
How would you like an exciting opportunity to collaborate with an up and coming vegan blog? If so, read on and follow the directions…Can you type up the recipe for your curry that you made the other day before you forget? Rough estimates of quantities and measurements are fine.
I would love this opportunity. Thank you. Please let me know at your earliest convenience if this will suffice:
First, quarter your red potatoes and boil them. Dice up red bell pepper, carrots and two cloves of garlic. Chop up the kale leaves. Then, saute the veggies and garlic for a few minutes with a tbsp of sugar before adding a can of coconut cream and some bamboo shoots. Also, at this time, add a tbsp of red curry paste. I like to smash and swirl the curry paste in a quarter cup of vegetable broth so it’s already broken up before getting lost in the sauce. Also add two tbsp of Bragg’s liquid aminos or soy sauce. Squeeze half a lime into the sauce and cut up the rest of the lime for garnish. Simmer all of this for 20-30 minutes.
Thank you so much for your prompt response! We will be working hard to get this recipe out to readers. We look forward to working with you more in the future.
Oh, but for realsies….HOW MANY potatoes, red bell pepper, carrots, kale? Estimates are fine.
M’am, with all due respects, your email was extremely pushy.
FOUR $$$$$$ red potatoes
ONE $$$$$$$ red bell pepper
EIGHT POINT FIVE $ baby carrots
I’m not sure what the $$$$$$$$ means. I guess ya gotta get blinged out produce for this curry. In case that wasn’t clear, the recipe is below.
This and That
These are estimates says the man!
- 4 quartered red potatoes (or whatever potatoes you have on hand)
- 1 diced red bell pepper
- 8 chopped baby carrots
- 4 stalks of chopped kale leaves (stems removed)
- 2 cloves of minced garlic
- a smidge of preferred sautéing oil
- 1 tbs sugar
- 1 tbsp
redcurry paste (EDIT: found out from Neal later that it wasn’t actually red curry, but Massamam Curry paste that he used. I think that any curry paste would work well though)
- 1/4 cup of veggie broth
- 14 oz can of coconut cream
- 14 oz can of bamboo shoots (use as much or as little as desired. He used about 1/2)
- 2tbs of Bragg’s liquid aminos or soy sauce
- 1 lime
- Boil the potatoes until slightly tender (about 8 minutes). Drain and set aside.
- Sautee the bell peppers, bell peppers, carrots, kale and garlic with the oil and sugar for a few minutes in a large pot or pan.
- While that is sautéing, dissolve the red curry paste into the veggie broth in a small cup or bowl.
- Now add the coconut cream, bamboo shoots, cooked potatoes, curry paste +veggie broth mixture and Bragg’s to the sautéing veggies.
- Squeeze in juice from half of the lime. Stir and simmer for 20-30 minutes.
This curry is sweet and creamy with a slight kick of curry heat. We ate it with jasmine rice and squeezed a slice of lime over our individual dishes. The tanginess of the lime is a nice contrast to the other rich flavors. It made about 2-3 servings when served with rice.