Hawaiian Tsunami Thai Curry

Hawaiian Thai Curry

This is Nivi’s recipe.

You’ll need a large oven-safe dish, since this is oven-simmered. It should be fairly deep. The amount of ingredients you’ll need depends on the size of your container.

Ingredients:

  • Potatoes
  • Carrots
  • Cauliflower
  • Broccoli
  • Garlic cloves (lots)
  • Onions
  • Coconut Milk
  • Thai curry paste
  • Whatever spices you like

Optional:

Nivi adds chicken to this. I obviously don’t. I have used both tofu and seitan – I preferred the seitan but both work.

Preparation:

Preheat oven to medium-high heat (220°C/450°F)

Pour coconut milk into large bowl, and add thai curry paste (to taste) and any spices you’ll be using – salt, pepper, rosemary and tumeric work for me. Stir until integrated.

Chop vegetables into whatever size you like vegetables to be. Putting them into the oven-safe dish helps making sure you have the right amount.

Add chopped vegetables to the bowl with the coconut milk, and mix thoroughly.

Pour vegetables/coconut milk into oven-safe dish. Cover with aluminium foil.

Bake for 30 minutes, then test vegetables. If they’re not soft enough. bake for longer.

When the vegetables are at the correct consistency, remove aluminium foil and set oven to grill/broil. Let vegetables brown for a bit.

That’s it!

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