It is completely flexible but here is what I did.
Ingredients
Coconut milk
Chili paste
Banana pepper (garden)
Spinach (garden)
Carrots (some from the garden)
Crooked neck squash (garden)
Tomatoes
Red Onion
Minced Garlic
Minced Ginger
Basil for garnish
Oil
Salt
Start rice
Heat the oil in a wok
Add the garlic, ginger and chili paste, stir fry for 15 seconds
Add the coconut milk
Add the vegetables except for spinach.
Bring to a boil, reduce heat and cover.
Simmer gently until eggplant is tender.
Add spinach
Stir to combine.
Serve over rice, garnish with basil leaves.
Fast, simple and satisfying. And hot! - Adjust chili paste to your taste.
Until next time, Eat Well and Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
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Beautiful simplicity. I notice though that despite being late in from work you still decided to photograph your meal and its preparation! We bloggers do get a little obsessed at times...
ReplyDeleteA "little" perhaps is an understatement! Frankly, I've gotten the setup and routine down quite pat so the extra effort of shooting is not a huge delta from just making it. My typing still requires help!
ReplyDeleteI love a good curry and this one certainly looks the part. And with the Farmers' Markets beginning to burst with fresh veggies, this is the time to make it. Thanks for sharing, David.
ReplyDeleteThanks for stopping by John! This is a great time of year to be a cook!
ReplyDelete