It's Thai'm for curry

Tonight I whipped up a vegetable red curry in the Thai tradition. It was another mild day here in Brooklyn, so a light vegetable dish seemed like a good idea.

Olive oil
1 red bell pepper
3 cloves of garlic
1 yellow onion
6 fingerling potatoes
Sugar snap peas
1 large carrot, cut in thin strips
1 1/4 teaspoon red curry paste
1 can of coconut milk
1 tablespoon fish sauce
Juice from 1/2 of a lime
Fresh basil

Sauté garlic with a little olive oil or vegetable oil. Add all of the vegetables and sauté for a few minutes. In a separate pan, add the curry paste and about 1/4 of the coconut milk. Incorporate well with a whisk, and then pour on top of the vegetables. Add the rest of the coconut milk as well as the fish sauce, and then cover and let cook down over a medium-low heat. I cooked this dish for about 20 minutes, because I wanted to turn it into more of a Thai stew. Add lime juice and basil near the end of cooking.

I served this dish with jasmine rice. It is a simple dish with bold flavors, and you can use any vegetables you like.

On an unrelated note, today was the fist day I rode my bike in about 4 months, and it was a happy reunion. Despite the impending doom of Brooklyn traffic, it's a pretty good way to get around.
-George