Red curry makes my day

I didn’t think to take a picture till we had served ourselves (thus the half-full wok), but tonight’s dinner was so yummy it was worth a blog post.

We’ve had variations on this quick and easy theme many times before, but the basic formula is this:

a couple tablespoons red curry paste + a cup of coconut milk + tofu + veggies + rice = heavenly delicious dinner

I love this meal so much because it’s so delicious, so easy, and so flexible. It works with almost any vegetables I have on hand. Tonight’s consisted of zucchini, mushrooms, baby corn, Thai eggplants, Thai basil, and mung bean sprouts, but really almost any veggie combination will do. First I sautee the veggies in some peanut oil in a wok, then add the curry paste, tofu, coconut milk, and some water, and let simmer. Add some hot sauce if that’s your thing, and serve over rice (whole-grain basmati is my favorite, but any rice will do). Delicious vegetarian (vegan, even) food is that easy…