11 June 2016

best red curry

2   stalks of baby broccoli cut in small pieces
5   crimini mushrooms, sliced
1   shallot, sliced
2   cloves garlic, minced
1   tsp ginger paste / minced ginger
6   small chunks pineapple
1   handful cut kale

1   can coconut milk
2-3 tablespoons red curry paste (brand: Thai Kitchen)
2   teaspoons toasted sesame oil
3   tablespoons sake (rice wine)
salt to taste

Saute shallots, mushrooms, garlic, and ginger in sesame oil over medium heat. Deglaze the pan with sake. Add coconut milk and curry paste. Stir to combine. Add broccoli and cook for 3-5 minutes. Taste and add salt. Add pineapple and cook for 1 minute. Add kale, cook for 1 minute then kill the heat, continuing to stir to combine. 

Serve over rice. Feeds 2.

Cook time < 15 minutes