I’m excited to present the next installment of Earthcandy* food. fashion. flyness. Take a tasty journey with me through Southeast Asia. In this episode, I’ll show you how to prepare my recipe for Thai Red Curry w- Vegetables (from my forthcoming cookbook CULTURE CLASH: globally-inspired recipes by EARTHCANDY GOURMET VEGAN CUISINE©). It’s easy, quick, and delectable. All it takes is a little preparation and a healthy appetite!
Though I’ve given cooking demonstrations and lessons in the past, filming my first cooking segment was quite an experience. The “behind-the-scenes” aspects of a cooking show takes meticulous planning and on-point execution. Having two or three of each item on hand is a must, because you never know when you’re going to either spill, burn, or butcher (literally and figuratively) the ingredients! I have the utmost respect for culinary icons on cooking channels.
It was a great experience and I now know what to do (as well as NOT to do) :-). My favorite part (as well as the crew’s) was eating after we wrapped the taping….hey; I’d gladly bear the “woes” of a cooking segment ANYTIME for that!
Well, here it is. Happy eating!
Thai Red Curry w- Vegetables (serves 4)
2 tbsp. sesame oil
1 med. yellow onion, peeled and sliced
½ cup each: red bell pepper, zucchini, snap peas (fresh), slivered
½ cup carrot, peeled and matchstick-sized
1 cup bite-sized broccoli florets
2 Tbsp red curry paste
1 can (14 oz.) coconut milk
¼ cup shiitake mushroom, sliced
3 Tbsp. soy sauce
2 tsp. raw sugar
cilantro and scallion (both chopped) for garnish
Set a wok over medium-high heat and add the sesame oil. When the oil is quite hot, add the onion and saute for about 2 minutes, or until the onion is softened.
Add bell pepper, zucchini and snap peas and stir for 2 minutes. Next, add carrots, broccoli and curry paste and blend into vegetables. Pour coconut milk and soy sauce.
Add mushroom and carrot and bring to a boil.
Reduce heat to simmer, about 15 minutes.
Turn heat off and add cilantro and scallion for garnish, mixing well.
Serve directly from the wok over individual bowls mounded with jasmine rice (optional)