M pronounced this “very, very lovely”, which I think means it’s a winner of a dish. It’s simple and healthy and it’s really easy to vary according to your tastes and what’s in season.
Ingredients:
oil
red curry paste
1 tin coconut milk
vegetables (I used purple sprouting broccoli and asparagus, because they were in season)
tofu or other protein
lime leaves
Thai sticky rice
water
Instructions:
1. Warm the oil and add 1 tbsp each of curry paste and coconut milk. Warm so the paste releases its fragrance.
2. Add the vegetables, a few lime leaves, and the tofu, and stir fry.
3. Meanwhile, boil the sticky rice according to directions in the water. I use half the amount of water and half coconut milk.
4. Add more curry paste according to taste (I usually use 3-4 tbsp, as M doesn’t like it too spicy) and the rest of the coconut milk to the vegetables. Cook for a few more minutes.
5. Serve the vegetables over the sticky rice.
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