It’s a lazy, rainy Sunday in Vancity.
So instead of the epic beach adventure I had planned with my dog, I’m spending the afternoon in the kitchen making something to help me feel warm, cozy and content this afternoon.
I’ve avoided making curry in the past as the ingredient list seemed way too daunting. But I finally decided to take the plunge, and creating a delicious curry was not at all as complicated as I had thought it would be. This is my own recipe (with my neighbor Cecilia’s help) and it’s pretty yummy, especially on a cold, rainy day.
Thai Prawn Curry
- 1/2 cup prawns
- 1/2 cup medium firm tofu
- 1 cup Thai Kitchen full-fat coconut milk
- 1 T curry powder
- 1 T minced ginger
- 1 T sweet chili sauce
- 1/2 cup cubed onions
- 1 clove garlic, minced
- 1/2 cup cilantro
- 1/4 cup Thai basil
- 1 cup thinly sliced red bell peppers
- 1 cup chunked sweet potato
- 1 T olive oil
Toss everything in a saucepan and sautee until sweet potatoes are soft, add prawns and basil at the very end. Pile on top of rice and you’re done.
It always smelled like it was raining outside, even if it wasn’t, and you were in the only nice, dry, cosy place in the world.