Thai Red Curry

I have been reading a lot about food waste and thinking about ways to be more mindful of what I’m preparing and less wasteful.  As mentioned in a previous post, one of the dramatic changes that I have made in my cooking style is to learn how to incorporate leftovers, use up vegetables in the refrigerator crisper drawer, and generally dramatically reduce food waste.  I also find this way of cooking healthier, since most recipes that use up leftovers and items from the freezer are good at incorporating vegetables.

One of my favorite ways to toss a lot of different vegetables together is in a curry.  With a spicy sauce, the dish can incorporate leftovers and still taste like a brand new dish.  For the red curry I made last week, I included a diced zucchini (since most people have too many), shredded carrots, leftover steamed broccoli, and leftover roast chicken.  You can try this with a range of different vegetables including cauliflower, eggplant, mushrooms and red peppers.  In addition, you can use shrimp from the freezer, leftover chicken, beef, or pork, or tofu (or just use vegetables).  For a slight sweet taste, I add a handful of frozen pineapple, but over ripe fruit such as peaches can be added.  In other words this is flexible. I call it my clean the fridge curry. The pre-made Thai curry paste is quite hot, so you may want to start with about half the amount and add more to taste.

Thai Red Curry

1 can (16 oz.) coconut milk (I used Trader Joe’s)
1 heaping teaspoon curry paste (I use Thai Kitchen red)
1 can (10 oz.) bamboo shoots, drained
1 medium zucchini, sliced into half moons
2 cups broccoli florets
1/2 cup shredded carrot
1/2 cup pineapple (I used frozen, defrosted)
1 cup cooked chicken, diced
1 T fish sauce or soy sauce
1 t brown sugar

In a large saute pan, pour the coconut milk.  Heat to boiling and mix in the curry paste.  Stir to dissolve the curry paste.  Add the bamboo shoots and bring to a boil, let boil for about 5 minutes to thicken the coconut milk.  Add the vegetables, starting with the one that takes the longest to cook.  When vegetables are getting tender, but still firm about 8-10 minutes, add the cooked chicken and pineapple.  Stir in the fish sauce and brown sugar (both to taste), and mix to incorporate all of the ingredients.  Serve with steamed rice.

see my other Thai recipes including Thai steak salad and spicy green beans

posted at $5 Dinners and Tempt My Tummy Tuesday