Caitlin (realswanky)'s latest recipe is a sweet red curry. Everything here tastes deadly together, you'll just have to trust me. Serve with roasted acorn squash and jasmine-scented basmati rice with toasted slivered almonds.
Quarter up 1 acorn squash, peel, and chop up. Place on a pan with parchment paper. Drizzle with oil and bake at 450F for 20 minutes. Ten minutes in, give'um a flip.
I used jasmine-scented basmati rice. The ratio for this is 2 1/2 cups water to 1 cup rice. Once your water is boiling, add in 1 tbsp coconut oil, then add in your rice. This'll take about 20 minutes, which works out okay as you're to get your 1/2 cup slivered almonds all toasty-like in a pan (over medium/medium-high) and cooled. This takes under five minutes, but get started on it ASAP. Once your almonds are toasted and cooled, stir into your fully-cooked rice.
2 tsp coconut oil
4 cloves garlic, chopped
1/2 sweet yellow onion
Red curry paste*
1/3 cup nut butter
1/4 cup brown sugar
1 can premium coconut milk
Vegetables of choice -- I used broccoli, baby corn, and bamboo shoots
Start by melting your coconut oil in a large pan or wok on medium-high heat. Add in your garlic and onions. Next, stir in your curry paste, nut butter and brown sugar.
*I used Cock brand red curry paste. A big ole tub of this runs for $2 from Superstore. It's a bit hot, be mindful of how much curry paste you'll be using here. I used 3 tablespoons because I'm tough as nails. (If it gets to be a bit hot, adding in some lime juice, nut butter, or brown sugar will take care of that)
Add in your vegetables and coconut milk. Simmer on low for 5-10 minutes before serving.
See more of Caitlin's recipes over at her blog,