Thai red curry with vegetables over brown rice.
This is my own version because it's how I like it
Thai red curry paste* (about 2 Tablespoons)
Coconut milk 1-2 cans (serves 2-4 people)
1-2 Zucchini Sliced 1/4 inch thick
1-2 carrots julienned
1-2 red or green bell peppers
1-4 thai chiles
1-2 stalks of lemongrass*(cut into small chunks that will later be removed)
a few lime leaves*
1-2 tablespoons peanut butter (secret ingredient... yumm)
a bit of brown sugar to taste (1-2 Tablespoons... just brings out the flavor a bit... but don't make it too sweet)
Saute the vegetables until they are al dente to firm... and add them to the curry last so they don't turn into mush.
Simmer the coconut milk, curry paste, peanut butter, brown sugar, lime leaves and lemongrass for a while until hot and the flavor comes together (about 20-30 minutes)
When the curry is ready... add the vegetables and simmer for a few more minutes so they can soak up some flavor.
If you prefer to add meat... feel free to add shrimp, fish, chicken, or beef. Cook it up separately and add it at the last minute and simmer with the veggies... but if you add shrimp be careful not to cook it for too long. Saute it til almost done and simmer it for a few minutes in the sauce.
Serve over white or brown rice... or also is good over chow mein or lo mein noodles. Enjoy!
* can be purchased at most Asian specialty markets but a good one is 99 Ranch Market