Coconut Curry Vegetables over Rice

 This recipe is for a Thai curry sauce, not to be confused with Indian curry sauces. If you've had Indian curry and didn't care for it, go out on a limb and give this Thai curry recipe's a try. The difference is the
garam masala and chances are it's that spice you didn't like and not the curry. 
 This is my very basic recipe, but this is definitely a recipe you can get creative with. If you like peanut butter, add some peanut butter, as much as you like, or maybe a little sesame oil & fresh basil. Or maybe you like spicy, go ahead and sauté in some minced fresh habanero. I personally like to add shredded coconut for a little more texture.  Feel free to comment with your additions, I'm always looking for new ways to try my old favorites! =)

Serves 2

1 Cup per person of cooked jasmine rice.

Coconut Curry Sauce

• 1 Can light coconut milk

• 2 Tablespoons of soy sauce

• 2 Tablespoons of sugar, or to taste

• 1/4 Teaspoon of salt, or to taste

• 2 Tablespoon olive oil

• 1/2 Teaspoon crushed red pepper flakes

• Zest of 1 lemon

• 1 1/2 Tablespoons of minced garlic

• 2 Tablespoons of curry powder

Vegetables

2 Carrots, peeled & cut into 1" thick sliced.1/2 a Head of Cauliflower1 Crown of Broccoli
 

• In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon salt. 

• Place a sauté pan over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and whisk together until fragrant, about 15 seconds.

• Add the coconut-milk mixture, whisk until smooth and bring to a boil then reduce to a simmer. Add your vegetables and cover. Cook until vegetables are tender, about 5 minutes.

Need some protein? Add in 1/2 a can of drained & rinsed chick pea's. Not a vegetarian? Try this with shrimp or chicken.

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