Thai Red Curry Recipe + Thoughts About Life

This week has been quite the roller coaster of emotions for me, but I can’t really say this is a new thing. I am typically over-emotional. If that’s a thing.

It’s not even that one day has been good and another bad, but rather one minute of this day has been great, and then in the other minute, the day completely sucked, and on and on. I’ve gotten home from work two days this week and literally just sat down and cried.

But it’s not all work related. Most of it is just life stuff. In fact, work has been somewhat enjoyable, aside from the minor stress from constantly feeling like I’ve failed at everything. But that is beside the point.

 

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But life. Really. What’s the point?

Sometimes I just have a hard time believing that life is suppose to be this way. Wake up, work, come home, make dinner, fight with the person you’re suppose to love, sleep. Repeat.

That doesn’t sound like a great time to me, just saying. And yeah, yeah. I know there are things you can do to make life interesting, but it always feels so boring to me. Even when I try to have fun.

 

Thai Coconut Carrot Soup

I made soup.

On my days off I feel the need to do something, get shit done, so I cook or bake. Which is something I like to do. I have fun on my days off, mostly because I’m alone and I like being alone.

But I feel lonely lately. I feel in need of a new adventure or something.

If I could, I would pack up and move out West, do something completely different, try something new. You know? And yet, somehow I’m made to believe this is not something that is okay. I’m told it’s not ‘practical’.

 

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I don’t know. I’m just feeling lost. Uninspired about everything. I want to do something different. Make a change.

 

Thai Curry with Rice and Vegetables

Make more curry?

This was actually really amazing curry. Not gonna lie, I think I did an awesome job making this. Here’s the recipe in case you’re bored, like I was.

Thai Red Curry with Rice + Vegetables (Adapted from Cooke + Kate)

INGREDIENTS

  • 1 cup brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, diced
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)
  • 2 tablespoons Thai red curry paste
  • 1 can (14 ounces) full-fat coconut milk
  • 1½ teaspoons organic sugar
  • 2 teaspoons soy sauce
  • 1½ teaspoons rice vinegar
  • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
INSTRUCTIONS
  1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
  2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add a tablespoon of oil. Add the onion and a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  3. Add the bell peppers and carrots and cook for until they are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
  4. Add the coconut milk and kale to the pan along with ¾ cup water and 1½ teaspoons sugar. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes.
  5. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt (I added ¼ teaspoon for optimal flavor), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

 

Enjoy.

Food, Life, Personal
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