We’re back and better than ever, baby.
My apologies for not posting for the last three billion years. Taking 3 graduate courses turned out to be far more work than I had anticipated. Rookie move. But we’re back now, and I have months of recipes backlogged to blog about, so great ready.
My favorite thing in the world is Trader Joe’s, but we don’t have one where we live now. So, from time to time, my husband and I put the cooler in our trunk and make a pilgrimage to Austin, TX to hit up Trader Joe’s. And one of the best things TJ’s has (in my humble opinion) is their Thai Red Curry Sauce. Currys are delicious, but building up layers of flavor can be difficult for weeknight cooking. Trader Joe’s simmer sauces are a perfect solution to complex flavors on the go. Here’s everything you need for a beautiful, weeknight red curry. Serves 4-6.
- 2 Tbs. coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 Tbs. ginger (I use a paste)
- 1 dried chili, whole
- 1 eggplant, chopped into 1-inch squares
- 3 bell peppers (I love using red, yellow, and orange for a visual feast!), chopped into bite-sized pieces.
- 2 cups haricot verts, cut into bite-sized pieces
- 1 can coconut milk, full-fat
- 1 bottle of Trader Joe’s Red Curry Sauce
- 6 baby bok choi, halved.
- 8 leaves of basil (Thai basil preferred)
Heat coconut oil in a large skillet or wok over medium heat. Add onion, garlic, ginger, and whole chili and cook for 5 minutes, or until onions are translucent. Add eggplant and cook for another 5 minutes, stirring often. Add bell peppers and haricots vests, cooking for another 3 minutes.
Pour in can of coconut milk and curry sauce. Simmer over low heat for 5-10 minutes, stirring occasionally. Finally, add in bok choi and basil, cooking for 2 more minutes, until the bok choi is just wilted. Remove from heat and serve over brown rice. Top with more basil, if desired.