Thai Red Curry

I love curry. What can be better than a slew of veggies all mixed up in a spicy sauce? For those of us dining on a budget, I find that curries are a perfect way to serve frozen vegetables. For this recipe I used frozen peppers and asparagus – which saved me a lot of money but didn’t compromise the flavor.

Since college this has been my go-to dish when I have to cook for a crowd.  It’s quick and easy, and generally (and depending on how crazy you go with the chili) a popular dish. Feel free to try it out with different vegetable and protein options. I think that winter squash is a really nice addition to a Thai Curry, it brings that quintessential Thai flavor combination of sweet and spicy.

1 Onion, chopped
2-3 cloves Garlic, minced
2 tsp. minced ginger (1.5 if you are going with powder)
Chili Pepper to taste
2-3 heaping tbsp. Red Curry Paste (more to taste)
1 can of coconut milk
1.5 cups of frozen aspargus
1 cup of frozen peppers
1/2 package firm tofu, cubed
2 tbsp. soy sauce or fish sauce
1 tbsp. sugar
1 butternut squash, cut and peeled
1 head broccoli, chopped

1.) Roast squash on 350 until it is soft (about 30 minutes)

2.) Saute onion, garlic and ginger in a large pot.

3.) Once the onions and garlic become clear, add the peppers.

4.) Add the asparagus, and broccoli and let simmer until the vegetables are soft.

5.) Add the butternut squash (once it is done roasting).

6.) Mix in red curry paste and chili pepper.

7.) Add tofu.

8.) Pour in the can of coconut milk.

9.) Mix everything together and let it simmer on medium heat for about 15 minutes.

10.) Serve with rice or quinoa.

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