Vegetable Red Curry

I love Thai food. For about a year I celebrated my own weekly holiday of Thai Tuesday and went to eat curry with whoever would go with me. It was a great holiday and I have no idea why it ended. Maybe because everyone else go sick of Thai food...

For a long time I have been in search of a good curry recipe but have never found one. All the recipes I tried were never quite flavorful enough, no matter how much curry past I put in, and the recipes without the curry paste never had quite the right taste. So, I created my own recipe that I think has the perfect balance of flavors.

Enjoy!


Vegetable Red Curry
1 zucchini, diced
1 squash, diced
2 cups broccoli, diced
1 red pepper, seeded and cored, cut into long strips
1 onion, diced
2 tablespoons olive oil
2 tablespoons fish sauce
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon fresh ginger, grated
2 tablespoons red curry paste
pinch of salt
1/2 stick of cinnamon 
2 garlic cloves, minced
3 fresh basil leaves
1 cup vegetable broth
1 1/3 cup coconut milk

1. In a large sauce pan, heat olive oil over medium-high heat. When the oil is shimmering, add the onions and cook until soft, about 5 minutes. 
2. Add red pepper, fish sauce, coriander, cumin, chili powder, ginger, curry paste, cinnamon stick, and garlic to the pan. Cook until the spices are combined, about 2 minutes.
3. Add the zucchini, squash, vegetable broth, and coconut oil. Bring to a boil, then reduce heat to low, cover with a lid, and let simmer for 12 minutes.
4. Add broccoli and basil leaves and continue to simmer for another 5 minutes.
5. Before serving, remove cinnamon stick and basil leaves. Serve over white or brown rice.