Need some heat in your life? This is all you need!

Ingredients

2 cups calrose rice
3 and ½ cups water
2 Tablespoons olive oil
1 medium yellow onion
1 eggplant
1 medium zucchini
1 small butternut squash
3-4 Tablespoons olive oil
2-4 Tablespoonsred curry paste (I prefer Mae Ploy)
1 can coconut milk
2 cups clear vegetable broth (non-tomato based)
1 can whole bamboo (can substitute for presliced*)
2 Tablespoons squid sauce (may omit but gives the traditional curry flavor)
2 Tablespoons brown sugar 
1 red pepper
1/2 cup thai basil (okay to substitute with sweet basil)

     Directions Below

 

 

 
Step ONE:

2 Tablespoons olive oil

1 medium yellow onion, sliced

Heat olive oil over medium heat, add onion and reduce heat to medium-low. Cook for 20 minutes being careful not to brown. If you need more olive oil, add it to keep the onion moist and glossy. 

Step TWO:

2 cups calrose rice

3 and ½ cups water

Combine in saucepan. Boil, reduce heat to low for 15-20 minutes until liquid absorbed. 

Step THREE:

Turn oven on high broil

Place oven rack on second to bottom shelf

1 eggplant, cut into bite sized pieces

1 medium zucchini, cut into bite sized pieces

1 small butternut squash, cut into bite sized pieces

2-4 Tablespoons olive oil

Add all vegetables to a bowl. Mix in olive oil until all vegetables are gently coated. You don't want them soaked in olive oil. Put on baking sheet and place in oven on high broil for 20 minutes, or until fork tender. Watch closely and rotate occasionally to prevent burning.

Step FOUR:

2-4 Tablespoons red curry paste (I prefer Mae Ploy)

1 can coconut milk

2 cups clear vegetable broth (non-tomato based)

1 can whole bamboo, cut in 2 inch medium thin strips (okay to substitue for presliced*)

2 Tablespoons squid sauce (may omit but gives the traditional curry flavor)

2 Tablespoons brown sugar

Stir in 2 Tablespoons red curry paste to Step ONE (onions). Increase to medium-high heat and cook for about 1 minute. Mix in coconut milk, broth, bamboo, squid sauce, and sugar. Bring to gentle boil. TASTE! If you want more curry paste, add 1 Tablespoon at a time to your liking. Reduce heat. Simmer until vegetables and rice done.

Step FIVE:

1 red pepper, sliced in thin strips

1/2 cup thai basil, chopped (okay to substitute with sweet basil)

Plate rice, add roasted vegetables and sauce. Top with red pepper and basil.

Tips:

Too hot? Add more rice.

Options:

Any combination of vegetables are yummy! Sweet potatoes, yellow potatoes, and pineapple are a few more of my favorites. Choose whatever sounds good or whatever you have on hand. 

* I LOVE bamboo in red curry. I like to buy whole bamboo and cut them myself. They have a lot more flavor then presliced bamboo. Having said that, presliced is better then no bamboo. You can find whole bamboo at your local asian market. They are pretty cheap so stock up!!!