Thai Curry

Sorry I’ve been a little MIA this week…today we stayed home as a fam, since Friday is our Saturday, and we did just about nothing (one of the benefits of having your Saturday on Friday is that it’s no one else’s Saturday, so you don’t have a hundred things to do, or, in today’s case, you don’t even have one thing to do). I ran out for my weekly grocery run this morning but that was about it. No showers (well we did bathe Avery…hey, we may be lazy people but we’re not bad parents), no agenda, just chillin, playing, napping and taking pictures of Avery…all in all a great day!

But anyways, here is another reeeeeally easy and delicious one for all you Daniel Fast fans. Got it from the Thai Kitchen website and adapted it. You’ll notice a lot of the recipes I post are international…well, maybe that’s because they’re a heck of a lot healthier than we are! Indian food is up next and you don’t want to miss it!

Thai Curry with Basil

1 (14 oz.) can Thai Kitchen Pure Coconut Milk – Lite
3 Tbs. Thai Kitchen Red Curry Paste (if you’re not a fan of spice, start with 1 tbs and add more to taste)
1/3 cup vegetable stock 
2-3 Tbs. Thai Kitchen Premium Fish Sauce (you can sub soy sauce or tamari)
1 Tbs. honey 
1⁄4 cup chopped basil leaves 
2 1/2 cups assorted vegetables, cut into 1″ pieces (try this: red and/or green bell pepper, carrots, fresh tomatoes, snow peas and pineapple…trust me!) 

Mix the coconut milk, curry paste, stock, fish sauce (or soy sauce or tamari), honey and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the vegetables and simmer for an additional 10 minutes. Serve over brown rice. Garnish with fresh basil.