Cooking Thai Red Curry tonight

Hello, today is Friday so I am cooking something very nice... Thai Red Curry (vegetarian version).

This dish was thought of especially to complement my post on the Muladhara chakra (https://steemit.com/philosophy/@jholmes91/a-guide-to-chakra-s-part-1-muladhara-or-root-support) as this dish contains foods that root themeselves and the colour red is prevalent. It has a spicy but sweet taste and is a rich dish.

The ingredients are shown below.

The essentials are Red Curry Paste, Coconut Milk, rice, chillis and lime. Everytime I make this, I just use whatever vegetables I have in my kitchen. This time I have sweet potatoe, red pepper, spring onion and red onion. Other times I have used broad beans, baby corn, asparagus and broccoli in combinations with the veggies I used this time. I also combine with Bamboo shoots and Water Chesnuts for extra crunchiness and also brings a nice flavour to the dish.

The point is to have healthy and refreshing meal that doesn't leave you feeling lethargic and heavy. I used to make this with chicken or prawns but find with just vegetables, it tastes just as good and leaves you feeling a lot more energetic after you've eaten.

First things first... let's wash the rice and de-starch it as we chop up our veggies...

Ah DANG! I haven't got any cooking OIL... No worries! =)

I can use the CBD oil that I have... So heat up the oil you have in a wok for around five minutes. We will add the curry paste to this afterward.

So take around a palmful of Curry Paste.

Before we put this in our wok, we get started with the rice by putting coconut milk in the pan so we can start cooking the rice. Put on a high heat with no lid.

OK, now put the Curry Paste in the wok and mix in with the oil...

As soon as the coconut milk starts boiling, we need to put the heat down to the lowest level for the rice and put a lid on top.

Let the oil heat up with the curry paste on a low heat for around five minutes... Then add coconut milk... Stir throughly...

Wait for the curry paste and coconut milk to merge together and heat up... After around five minutes add the veggies that will take longest to cook, in my case sweet potatoe...

Then the red onion...

Let these cook for a while before adding the veggies that won't take that long to cook (in my case spring onions, red peppers, chillis)...

Add some lime juice...

And then some brown sugar...

Then once you have left the veggies to cook for a few minutes now we add the Water Chesnuts and Bamboo Shoots...

Put on a high heat temporarily so that the curry boils...

Now the food is almost done :)

Now all there is to do is to put this food on my plate and enjoy with a slice of lime!

Thank you for reading, I hope you enjoyed my Friday night cooking journey!

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