[CH] Thai curry tag-WINTER CURRY

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WINTER CURRY


1 tablespoon canola oil

3 tablespoons red chili paste

2-3 tablespoons fish sauce

3 tablespoons sugar

1 can (19 oz) coconut milk

1-2 cups mixed blanched vegetables, cut in bite-size pieces (such as

carrot, winter squash, beet, cauliflower, broccoli, green beans)

1/2 cup pumpkin, cooked and cut into bite-size chunks

1/4 cup sliced bell pepper

1/2 cup Thai basil


MAKES TWO SERVINGS

Heat canola oil in a wok or medium sauce pan, add 3 tablespoons red

chili paste. Stir to break up the paste.


Add about 1/2 cup of coconut milk into the wok. Whisk with wire whisk

until the milk blends with chili paste. Stir for a few more minutes

over medium heat. The chili paste should become brighter in color.

Add the rest of coconut milk.


Flavor the sauce with fish sauce and sugar. Taste to adjust the taste

at this point. You may need to add more sugar to balance out the

saltiness of the chili paste. (The sauce can be made ahead and

refrigerated.)


When the sauce comes to a boil, add vegetables, pumpkin, bell pepper

and basil. Cook until the ingredients are heated through.


Variation: You can add 1 cup thinly sliced pork or beef to this dish.


Recipe from Bo Kline of Typhoon Restaurant.

Wednesday, October 18, 2000 SEATTLE POST-INTELLIGENCER

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