Red Curry Cacophony

My curry craving tonight was fierce. And with a "bare" fridge, the prospects were looking dismal. No  soy sauce, no coconut milk, no sugar, no lime. That pretty much means no curry. But who says I have to follow the curry rules? How many people keep a back-up stock of coconut milk and a constant supply of Kefir lime leaves? How is anyone supposed to make a decent Thai curry on a whim?!

Here's how. You dance to your own tune, you float your own boat, you write your own recipe. Nothing about this is authentic and it won't taste like it came from a food cart right off a beach in Thailand. But oh my sriracha is this deeeeeelish! Sea salt, almond milk, maple syrup and lemon were damn good stand-ins for what an actual Thai recipe might call for, though you can't really call it Thai at this point anymore. As long as you have the curry paste, you can wing it. You just need salty, creamy, sweet and a touch of tart to make the magic happen.

Those close to me know I have a little bit of a thing for peanut butter, and it really (and I mean REALLY) does this dish justice. It was a game changer when I mixed it in last minute, so don't skip. Unless your allergic, in which case I don't know how you eat. Ever. Just kidding. PS: add tofu if you'd like extra protein.

This might not be the prettiest of pictures and it might not be authentic Thai, but your panel of taste buds will be the ultimate judge.

Red Curry Cacophony
Makes: 1 serving
Cook time: 15-20 minutes

Ingredients

Cooking spray
1 garlic clove, minced
1/2-1 T. red curry paste
1/2 medium carrot, thinly sliced
1/4 c. red pepper, thinly sliced
1/4 c. fennel or cabbage, thinly sliced
1 c. cauliflower, chopped into small pieces
1/4 c. green peas, from fresh or frozen
1/2 c. almond milk, unsweetened
1/2 tsp. maple syrup (or more to cut spice)
1/2 tsp. lemon juice, freshly sqeezed
1/2-1 tsp. peanut butter
1 tsp. chickpea flour
1/8 tsp. sambal or garlic chili paste (optional)
Salt to taste
1 green onion stalk, sliced

Directions

Heat a wok or deep skillet over medium-high heat and coat with cooking spray. Add garlic and cook until just fragrant, about 30 seconds. Add curry paste plus 2 tablespoons of water and a pinch of salt. Stir in pan until paste is smooth and thin. Add carrot, pepper and fennel/cabbage plus a couple more tablespoons of water to deglaze the pan if it's becoming too dry. Cook until vegetables just start to soften, 2-3 minutes, and increase heat slightly. Add remaining ingredients except for the onion. Be sure to really whisk in the flour and peanut butter so that they coat the veggies. When milk is starting to boil, reduce heat again to medium-high and cook until cauliflower is tender, about 10 minutes.

Adjust seasonings to taste - if too spicy, add a little more maple syrup and/or almond milk. If too sweet, add a touch more lemon juice. If too thin, add a small pinch of chickpea flour. Garnish with sliced green onion and enjoy!

Comfort Food: Winter Squash Curry Risotto

As mentioned in an earlier post, I have spent more time on airplanes this month than I have at my apartment, which means my poor kitchen has suffered from neglect for most of January. Winter months are a kitchen’s prime, when the stove should still be hot from 3 burners getting action each meal and the oven radiating with the sizzling sounds of roasting vegetables or the candied aroma of apple crisp. Sadly, my cold, dark abode seemed as though someone was using it for a changing room or refueling station – clothes abound, mail splattered across three different tables and an un-emptied dish washer.

Upon my return, I craved some home cookin’ that could rival my mom’s Roasted [insert animal chop here] with Mac n’ Cheese and Steamed Broccoli that used to feel so good when we came home exhausted from school drama or back-to-back sports games. Something warm, something filling, something flavorful. While I hadn’t been to the grocery store in what felt like ages, or 4 whole days, I did not feel like maxing out my credit card at Whole Foods after slapping my Visa all over Washington, DC. Even with the most disparate supply have I whipped up some passable meals.

I looked to my cupboard and what did I see? Butternut squash and a jar of curry. This of course brought on a few Thai-inspired ideas, but without a trip to the store I was stuck with what was on hand and I didn't have any basmati, white rice or rice noodles. Plus I didn't feel like a curry was necessarily considered comfort food and my mind was set. Peering further through the cupboards, my goal was to use up one of the miscellaneous grains that accumulate in the back corners of my cabinets (you known, the unused quarter- and half-cups here and there leftover from another brilliant meal). I spotted some Arborio rice and thought of how warm and comforting risotto sounded. Thai risotto? Hmmmmm…. It could work.

And it did. It was delicious.


If you have not made risotto, it is very easy. This is hard to convey in a recipe, because glancing through the directions, there seem to be many steps and a good amount of attention required. However, it is very simple I promise. Rice is typically cooked by bringing it to a boil, reducing the heat and simmering until the liquid is gone. Risotto does not stray far from that basic principle.

The difference lies in the amount of liquid that simmers at one time. Instead of pouring all the liquid and all the rice into one pan, you slowly add the liquid, a cup at a time, until it is absorbed. Then you add another until absorbed, repeating until the rice is done. Occasional stirring while it cooks allows the rice to release some of its starches, creating a thick and creamy sauce which is what makes this a comfort food.

Curry Squash Risotto
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

1 Medium Butternut squash, peeled and cubed
1 c. Green bell pepper, sliced into 2” strips
4 ½ c. Water
2 T. Soy sauce, regular or low sodium
1 T. Canola oil
2 Garlic cloves, minced
1 ½ T. Ginger, minced
2 T. Green curry paste
4-5 Scallions, chopped, white and green parts divided
1 c. Arborio Rice
½ c. Coconut milk
1 T. Sugar
1 T. Fresh lime juice
Soy sauce to taste
½ c. Tomato, diced
¼ c. Fresh cilantro, chopped

Directions

Bring butternut squash to boil in a medium sauce pan. Turn heat to medium and simmer at a low boil until squash is somewhat tender but not mushy. Drain and set aside.

Bring water and soy sauce to a low boil in another pan and keep on medium-low heat while cooking the risotto.

In a large skillet, sauté garlic, ginger and white parts of onions in canola oil over high heat until fragrant, about 30 seconds. Add curry paste and stir-fry 1 additional minute, being careful not to burn. Turn down heat to medium-high and add rice, stirring to completely coat in spices. Add 1 cup of seasoned water to pan. Lower heat to medium and let rice simmer ~5-6 minutes. When rice has absorbed most of the liquid, add another cup of seasoned water and stir. Let rice simmer until liquid is absorbed again ~ 8-10 minutes, stirring occasionally.

Add butternut squash, green peppers, and another ¾ cup of seasoned water to pan. Meanwhile, mix coconut milk with 1 cup of seasoned water. Once rice begins to look dry again, add the coconut milk and continue to simmer.

Meanwhile, mix the sugar and lime juice together in small bowl. When sauce becomes thick and rice is tender, stir in sweetened lime juice and season with soy sauce to taste. Divide risotto into servings and top each with tomatoes, green parts of scallions, and cilantro.