|Thai-style curry with green peppers and tofu,|
made with plenty of coconut milk to eat with rice.
Tonight's version was very simple, using green peppers, onions and tomatoes and some leftover tofu as the base ingredients. You can use just about anything: Meat, poultry or seafood, tofu or faux meat, or just-plain veggies. When our garden is producing, I'll often make an entire curry based on green beans sliced into bite-size pieces, or cubes of fresh eggplant.
The basic procedure remains the same regardless: Using a wok over high heat, brown a good ration of chopped onions in peanut oil or coconut oil with minced garlic and ginger, a good shake of red-pepper flakes and a generous grind of black pepper.
When they're browned, add your primary ingredients, cut into stir-fry pieces. Again, tonight it was green peppers cut into squares and tomatoes peeled and cut into chunks. Cook together briefly, then add coconut milk (I used about 7 ounces, half of a can, reserving the rest for another use) and a dab of red or green Thai curry paste, and cook on medium-high until the sauce thickens. Use a little cornstarch-water slurry if you want a thicker sauce.
Use more or less coconut milk depending on whether you want a rather dry dish or a lot of sauce. Tonight I was in the mood for a saucy dish to sop up with rice, so I used extra. Another night I might go the other way.
Serve with steaming rice - tonight I used basmati, cooked Indian-style with a half-hour pre-soak before cooking the grains. That's all there is to it, quick and easy Thai-style comfort food.