Thai Red Curry with Vegetables

As my greatest supporter and devoted taste tester, my dear husband was thrilled when I decided to try one of his favorite dishes at home. The intense flavors of thick, creamy Thai curry broth with seafood and vegetables is something we enjoyed since before we got married, and Thai was our usual choice for dinner dates.

Thankfully, my husband is one who loves to try new cuisines, so I'm never afraid to venture way off from the typical European dishes we grew up with. In fact, to venture off to new cuisines is one of my favorite kinds of adventure. It won't always be something I like or will make again, but that's a risk I'm willing to take.

Made easy with store purchased curry paste, this adventure is a "one-pot" wonder. I hope you give it a try, especially if you never have. You may find you'll want to make that trip time and time again. Enjoy!

Thai Red Curry with Vegetables

Serves 8

Ingredients:

2 tablespoons oil

2 cans full fat coconut milk

1 15 oz can baby corn

1 bell pepper, chopped

8 oz mushrooms, chopped

8 oz can water chestnuts

4 oz can red curry paste

3 cups chopped seafood of choice (I used wild trout and shrimp)

Instructions:

1. Using a wok or a large skillet, add 2 tablespoons over high heat and allow to become very hot, before adding one 4 oz can of red curry paste. Let the paste sizzle in the hot oil to awaken the flavor for 2 minutes, then add 2 can of full fat coconut milk. let come to a boil, and add 3 cups chopped seafood. Let cook for 2 minutes (do not let it fully cook yet).

2. Add all the vegetables, turn heat down to low and let simmer until seafood is fully cooked. Vegetables should be slightly cooked but still have a bite to them.

3. Serve over rice. Top with cilantro or crushed chili pepper, as desired. Enjoy!