You know you missed Fat Kid Friday Fiestas, kids. Don’t act like you didn’t. 🙂
I went to my soon-to-be defunct co-op today and bought a bunch of items I need for when they close their doors after more than forty years in business. The fact that they are closing makes me angry because though the old women on the board realize their 1970s way of doing business isn’t working, they refuse to change and embrace new ideas and technologies because they’ve never done it before. *blank stare* But I digress.
I bought this lovely bottle of red curry paste and decided to have some fun with curry. I could have added tofu, but I wanted to change it up. This recipe comes from the suggestions on the back of the bottle. It said to start with ½ to 1 tablespoon of the paste. I don’t like spicy food, so I went with two teaspoons and added the third later. It was perfect.
3 teaspoons of Thai Red Curry Paste
1 Bag of spinach or a 2 lb bunch of fresh spinach, stems removed
3 carrots, peels and chopped into slivers
1 14oz can coconut milk
1 can of white (cannelli) beans
1 teaspoon of raw cane sugar
1 teaspoon of dark agave nectar
3 tablespoons of Bragg’s amino acid
1 teaspoon of coarse sea salt
Your choice of rice
1. In a large sauce pan heat the coconut milk and 2 teaspoons of curry paste. Simmer over medium heat for 5 minutes.
2. While the curry and coconut milk is doing its thing, mix the agave nectar, raw cane sugar, Bragg’s, and sea salt together in a small prep bowl. Add this to the curry when the five minutes have elapsed.
3. Add the vegetables. Shove the spinach down into the pot. I know it looks like it’s going to be too much, but spinach is mostly water and it reduces a lot. Add another teaspoon of red curry paste then lower heat and simmer for 10 minutes.
4. Last add the beans and cook for another 3-5 minutes. Taste your curry. If you want more heat, add more paste. If you want more salt, add it now.
5. Serve with your choice of rice and enjoy.