American Girl Thai Perfection!
So, I have been working really hard at trying to create a recipe that resembles something close to the delicious Thai take-out that I get in my neighborhood and tonight I finally figured it out. This recipe is by no means authentic but it fulfills my craving for sweet and spicy. I really encourage trying to cook globally; its fun saves you money when you want to cook but you also want take out. Plus it’s way easier then you think! You can switch out the veggies for what ever you have on hand because the coconut milk and spices really make the dish. Be adventurous and get your curry out, happy cooking!
American Girl Thai Curry
1 Tbsp. Canola Oil (any oil will work)
1 tsp. Crushed Red Pepper
½ Yellow Onion- sliced thin
½ Green bell pepper- cut in to small pieces
Snow Peas- about a handful
1 Carrot- peeled cut into rounds
4 Mushrooms- sliced
½ lb. Extra-Firm Tofu – cut into small cubes
2 Garlic cloves minced
1 inch piece fresh Ginger peeled and minced
1 ½ Tbsp. Yellow Curry powder (whatever kind you want)
1 tsp. Garam Masala
1 Tbsp. Sriracha
1 Tbsp. Sugar
1 can Coconut Milk
1 Lime juiced
Salt to taste
Brown Rice for serving
Prep all the veggies and set aside. Mince garlic and ginger set a side separately. In a large skillet over medium-high heat add Canola oil and Crushed red pepper flakes. Stir for about a minute and then add all the veggies; Yellow Onion, Green bell pepper, Snow peas, Carrots, Mushrooms and cook for about 5 minutes. Add Tofu, Garlic and Ginger stir and cook for 2 minutes. Finally add Coconut Milk, Curry Powder, Garam Masala, Sriracha and Sugar; stir well and cook for 3 min. or until liquid cooks down a bit. Turn off the burner let the sauce sit a bit and it will thicken up. Add lime juice and salt and stir. Serve over Brown Rice, make sure you get all the saucy goodness!