I think it's perfect to eat curry in winter. It helps increase your appetite, and it also gives you warmth. I have been wanting to make Thai curry, but I didn't manage to find all the necessary ingredients, and the only curry paste I have found contains shrimp paste, which doesn't suit the vegetarian. Recently I saw a new brand of Thai curry that doesn't contain animal ingredients, so I happily bought some. And I also bought the same brand of coconut milk.
I checked the name on Wiki, and it says it's similar to the pronunciation of "Muslim." Ha, I didn't know this dish had a Muslim origin. In my impression, Muslims love barbecue and pita bread. I was in a hurry at noon so I didn't toast the peanuts, as is done in the traditional way of preparing this dish.
Yields 2 to 3 servings
1 eggplant, cubed
2 carrots, cubed
1 zucchini, cubed
2 blocks white extra-firm tofu, cubed
6 stalks bok choy, cut into three pieces
3 Tbsp canola oil
1 tsp salt
2 Tbsp curry paste
400 mL coconut milk
1. Sauté the curry paste in the oil until it's fragrant, for about 1 min. Add veggies and stir fry for 3 to 4 mins, and make sure they're evenly coated with the spice.
2. Add coconut milk and cook for 10 mins.
It's easy to make and it tastes good! ^_^ It reminds me of my happy days in Siem Reap. I found Cambodian curry suitable for me, because it's sweeter and not as hot as other curries. My mouth always waters when I think of Amok. But the ingredients are quite local, so it's very difficult to copy this dish where I am now. T_T The Massaman curry that I make is not very spicy either (it seems other red/yellow/green curries are hotter), but it is quite fragrant. It's such a comfort food, and it is good with rice!
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.