This recipe is definitely for the spice lovers! I give it a rating of at least 4 peppers like the Thai restaurants use. I am a red curry fan. I almost always order the red curry and always something curry at a Thai restaurant.
A few years ago, I met a girl from Thailand who taught me how to make curry and Pad Thai. The secret is not buying the American brands of curry paste like Taste of Thai, etc. You have to go to the Asian market (sorry if you don’t have one) and buy the little cans of them. I should have taken a picture, but I forgot and threw the can away!
We have zucchini growing in our garden, so this was a perfect meal for it.
Start by stirring the can of red curry and one can of coconut milk together. You could experiment with using half if you don’t want it as spicy. Then cut a zucchini in half lengthwise and slice into half-moons until you have about 2 cups worth. Slice a red pepper and put all the vegetables in the crock pot. I used some of my frozen red peppers. Add 1 tablespoon of minced garlic. Toss in about 11-12 frozen turkey meatballs. Add 1-2 tablespoons of sugar depending on your preference. Turn crock pot on low for 4 hours. Stir in a handful of Thai basil leaves. You can use regular basil too. I usually do, but I grew Thai basil this year for making curries. If you need more sugar, you can add it now.
Cook rice either on the stove or in a rice cooker. I love my Aroma Rice Cooker. We set a timer delay to go off while we were at church, so it would be ready when we got home. I experimented using brown jasmine rice that I inherited from my friend Kristen when she moved to Alabama. I think I will always do brown jasmine with curry. The texture really complimented the saucy curry, and I am not a brown rice eater.
1 can red curry paste
1 can coconut milk
2 cups zucchini
1 red pepper, sliced
1 Tbsp minced garlic
11-12 frozen turkey meatballs
1-2 Tbsp sugar
1/4 cup Thai basil leaves
2 cups brown rice
Stir red curry and coconut milk together in crock pot.
Add vegetables, garlic and meatballs.
Stir in sugar (you can always add more later).
Cook on low for 4 hours.
Cook rice in a rice cooker.
When curry is ready, stir in basil leaves.
Serve in bowls with curry over rice.
It was really good leftover too!
Just keepin’ it spicy!
