Thai Curry: Red

1 can unsweetened coconut milk
1-2 tablespoons Thai red curry paste
1/4 cup vegetables stock 1 tablespoon palm sugar or brown sugar
1/2 teaspoon soy sauce
1/2 teaspoon salt
Choice of vegetables. For red curry, consider:
–tofu, cut into 1/2-inch chunks
–red sweet peppers, cut into strips
–snow peas
–carrots
–potatoes
–zucchini
–cauliflower
–broccoli


Shake coconut milk well. Spoon out 1/3 cup into a medium saucepan and bring to a gentle boil over medium heat. Cook stirring occasionally, until it thickens and releases its sweet fragrance, about 3 three minutes.

Add curry paste and cook three minutes more, stirring to break up the paste and combine it with coconut milk. Add tofu, if using, stirring to coat. Add remaining coconut milk, stock, sugar, soy sauce, and salt, and stir well. Add any firm vegetables at this time as well. Bring to an active boil, reduce heat to maintain a gentle boil, and simmer, stirring occastionally for 15 minutes.

Add remaining vegetables and stir gently. Remove from heat and let stand 5 minutes before serving.
From Real Vegetarian Thai.