The following article was written by Ashley Palmer.
though we're still in the thick of summer here in L.A., I just couldn't kick my
craving for some Thai-style coconut curry. You know the kind—warm, creamy,
packed with veggies, and loaded with spice. Naturally, I caved and, blasting
the air conditioning, sat down to a steaming bowl of curry and rice.
tried many times to make curry at home and failed, but I finally formulated a
recipe that is worthy of being shared. It's very reminiscent of a panang curry
that you would get at a Thai restaurant. This recipe makes a lot of servings,
so feel free to cut the recipe in half or freeze some of the curry (like I did)
for future cravings. ;) Enjoy!
Spicy Thai Coconut Curry12
oz. light coconut milk12
oz. coconut cream2
cups vegetable broth¼
cup Thai red curry paste1–2
Tbsp. powdered ginger4
cloves garlic, minced1/4
yellow onion, diced2–3
stalks lemon grass, diced1
large red bell pepper, cut into strips6
large carrots, diced24-oz.
bag frozen peas1
lb. firm tofu, pressed and cut into cubes12–15
fresh basil leaves, tornSriracha
sauce, to tasteRice noodles (optional)Sea vegetables (optional)Faux chicken (optional)
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