Did you attend the Poor Seminarian’s Cooking demo and wish you had the recipe for the dish Audrey created? Here it is. (You can thank us later [RARB, 3rd floor, Suite 311, Office of Student Programming].)
Thai Curry Anything
By Audrey Hindes
2 cups cooked protein of choice, or 1lb uncooked, cut into bite-sized pieces
3-4 cups chopped mixed vegetables (bell peppers, onions, or whatever you like or have)
1 cup cooked chickpeas
1 can coconut milk (not refrigerated coconut milk in carton)
A bit of cooking oil
Prepared Thai curry paste as desired (start with 1 teaspoon red, or 1 tablespoon yellow)
Cooked rice for serving
In a large pan on medium-high heat, add one tablespoon cooking oil. If using uncooked protein, add now and stir fry for just a minute or two. Add vegetables and cook for a minute or two. Add curry paste and cook for another minute. Shake coconut milk well before opening, then add to vegetables and curry, adding a half cup of water or more and stir well to distribute curry paste evenly. Simmer for a few minutes until heated through or until protein is thoroughly cooked.
Serve with cooked rice.