Two weekends ago I had delicious curry at a local Thai restaurant (Blue Mango in Santa Clara), so I decided to make my own last week. I made it up based on what I had in the refrigerator and the pantry.
Thai Curry
Ingredients
- 2-3 teaspoons sesame oil
- 2 tablespoons grated ginger
- 1/3 cup chopped sweet onion
- 3-4 large garlic cloves, crushed and finely chopped
- 2-3 teaspoons sesame oil
- 2 cups chopped eggplant
- 1 carrot, chopped
- 1/2 teaspoon each of: pepper, chili powder, Asian 5-spice powder, cinnamon, cumin (you can use more or less depending on how you like the taste; or experiment with your own!)
- 1.5 cups frozen shrimp, thawed in water
- 1.5 cups frozen calamari, thawed in water
- 1.5 cups light coconut milk
- large handful of fresh basil, roughly chopped
Directions
- Saute the ginger, onion, and garlic in the sesame oil over medium-high heat for 5 minutes.
- In a large saucepan, saute the eggplant and carrot in the sesame oil for 5 minutes over medium-high heat. Add the spices and half of the coconut milk.
- Add the shrimp and calamari and continue to cook for 3-4 minutes. Add the rest of the coconut milk and cook until heated through.
- Right before serving, stir in the fresh basil.
- Serve plain, with rice or another grain (couscous is great), or with whatever you like.
i LOVE thai curry!!! this looks really, really good 😀
That sounds awesome! I’ll take ANY excuse to eat calamari!!
This looks delish – I never had anything similar to this so I’m definitely intrigued 🙂
Have a great weekend…
PS… thanks for the tips on Exercise TV, I’m going to try the one you mentioned tomorrow!
I ate at a greek restarant yesterday and I was so tempted to get the baklava.. I wish I could find a healthy alternative but it is by far one of the best desserts ever!
Looks good to me!