Thai Red Curry with Basmati Rice & Avocado Eggrolls

I told you I would get it done by hell or high water, and after pouring through tons of different recipes, I finally did it. I made my own thai red curry (his with chicken, hers with tofu), and it came out.. alright. My only complaint was the level of spiciness. I was expecting ALOT more spice, especially because I added ALOT more red curry paste than the recipe called for, but nothing. I’m missing something.. But it was still pretty damn good.

Okay, this recipe is a three-parter. Here goes nothing..

Thai Red Curry with Basmati Rice & Avocado Eggrolls

Basmati Rice Preparation:

• 1 cup basmati rice
• 1 3/4 cups water

I didn’t realize how involved making basmati rice was! Usually I just throw my cup of brown rice in the rice cooker with a cup and a half of water and turn it to cook. Noooottttt with this rice.

Step one, put the cup of rice in a large bowl and cover with water (not your 1 3/4 cups cooking water). Swish around with your hand for a minute or two to remove the starch – the water will get very cloudy. Strain of the water and repeat the process 3-4 more times until the water drains off clear. Next, cover rice with water and leave to soak for 30 minutes. Drain off water, add rice and 1 3/4 cups cooking water to a medium sauce pan and bring to a boil. Reduce to simmer and cover once it boils. Let simmer for 25 minutes, then turn off the heat, let sit for five minutes and finally fluff with fork and serve. WHEW! Right? It was damn good though.

Note to self: Start the rice first.

Avocado Eggroll Preparation:

• 2 Wonton Wrappers
• 1/2 Ripe Avocado
• 1/4 Red Pepper
• 2 T Red Onion
• 2 T Garlic Powder
• 2 T Nutritional Yeast (oh man, can’t wait to write a post about this stuff) or light cream cheese or whatever you not vegans eat
• Spray EVOO

Preheat the oven to 425. Chop up your red pepper and red onion somewhat small then course chop your avocado. Add all to a small mixing bowl along with garlic powder and “cheese” of choice. Stir to combine. Spray a baking sheet with EVOO then lay down your wonton wrappers. Add half of filling to the center of each, fold the sides in then roll into and eggroll shape, sealing it shut with a little bit of water.

Spray the whole thing with EVOO spray and bake for 1-12 minutes, turning over once.

These turned out awesome. I’m probably bring them down the Mexican route next time and maybe add chili powder, corn, maybe black beans. Now that would be awesome. Sorry for the lack of pictures, You’ll see one cut in half on the final plate.

Thai Red Curry with Chicken or Tofu Preparation:

• 1 Skinless Chicken Breast (you have no idea how hard it was for me to even buy this)
• 1 Block Extra Firm Tofu
• 1 Head Broccoli
• 1 Red Pepper
• 1 Can Bamboo Shoots
• 1 Yellow Onion
• Handful green beans
• 6 Baby Portabella Mushrooms
• 1-2 Jars Red Curry Paste
• 2 T Lime Juice
• 1 T EVOO
• 2 T Thai Basil (I was going to get regular basil until I saw a jar of Thai Basil over in the foreign foods section, so I used that. It smells like black licorice, this may have been a poor Choice)
• 1 1-inch Piece Ginger
• 1 Can lite Coconut Milk
• 2 minced Garlic Cloves

I made the “meats” first. I cubed up the Chicken into bite sized pieces and pressed and cubed the extra firm tofu into 1 inch cubes. I put each in their own pan with a little coconut oil and a teaspoon or so or red curry paste and let them cook. Here’s what they turned out like (there was lots of extra tofu):

chicken..

tofu..

Next, chop up all of the veggies into bite sized pieces.

Add 2 T EVOO to your wok or sauté pan along with a whole jar of thai red curry paste. It definitely will not kill you, I promise. Sauté on medium heat until Red curry paste begins to bubble. Add minced garlic, finely minced ginger, lime juice, thai basil goo and coconut milk. Stir to combine. I like my veggies cooked, like wilty cooked, so taste as you go along, but I increased my heat and tossed all of the veggies in.

Throughout the cooking process, I added a few extra teaspoons of red curry paste, but it still didn’t really give it the kick I was looking for. Anyone know how to spice up a curry dish?? I thought it was the curry itself, but I think there’s something more to it.

I cooked the veggies for about 20 minutes until my desired tenderness.

To plate: Rice, “Meat”, curry veggies on top, eggroll cut in half on the side. Siracha as required. Final product:

G’damn I need a real camera.