This dish will keep you hot and spicy!

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
2 carrots
2-3 Tablespoons olive oil
2-4 Tablespoons green curry paste, (I prefer Mae Ploy)
1 can full fat coconut milk
2 cups stewed tomatoes or 16 ounces canned diced tomatoes 
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.

*If you have the time, reducing heat to medium-low and cooking onions until they are caramelized is super yummy! It usuallly takes 30-45 minutes. 

Step TWO:

2 cups calrose rice

3 and ½ cups water

Combine in saucepan, boil, reduce heat to low for 15-20 minutes or until liquid fully 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 carrots, peeled, cut 1 inch in length and 1/4 inch wide

2-3 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.  Place 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 Tablespoonsgreen curry paste, (I prefer Mae Ploy)

1 can coconut milk

2 cups stewed tomatoes or 16 ounces canned diced tomatoes

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

2 Tablespoons brown sugar

Add 2 Tablespoons green curry paste to Step TWO (onions). Increase to medium-high heat and stir in for about 1 minute. Mix in coconut milk, tomatoes, 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 to low. Simmer until vegetables and rice are done.

Step FIVE:

1 red pepper, diced

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

Plate rice, roasted vegetables and curry sauce. Garnish with red pepper and basil. Adding the red pepper and basil as a topping allows for multiple unique flavors and textures to hit your palate! YUM!