Thai food is equivalent to comfort food for me. So is it for BS.
When we need to be comforted, a plate of white rice and Thai red curry comes very very close to masoor dal and alu posto.
I might as well have been a Thai Mom.
Next life, I will try to go about it.
So when another Bong Friend. N, who am sure has already applied for the Thai Mom position even before me, for she loves Thai Food above and beyond everything else, suggested this pasta cooked in red curry paste and coconut milk, I just blindly followed. And then I threw in stuff I had in my refrigerator.
It was the easiest and most delicious meal to rustle up if you have Thai red curry and Coconut milk in your pantry. This time I dried up the sauce a bit but on afterthought next time I will have a little more gravy.
First boil pasta according to package directions. I used Fusili, my friends used elbow but I think spaghetti would go best. Anything else should be fine though.
Pre-cook the vegetables you want to add. I steamed some broccoli. I also microwaved some frozen vegetables(cauliflower, zucchini)
Heat Olive Oil in a pan
When the oil is hot add two fat clove of garlic finely minced.
Follow with quarter of an onion minced or chopped small.
Saute till onion is soft and translucent. Add couple of thai basil leaves at this point.
Now add about 1-2 tbsp of red curry paste. I use the Maesri brand. The amount will depend on your spice level, I went a bit low because the kids would have it.
Saute a little and add the coconut milk. Now, I had only 1/3 cup coconut milk so I thinned it with little water and added that. I would suggest to go with at least 1/2 cup of coconut milk
Add little salt and sugar to taste and mix well.
Add the pre-cooked veggies, some halved cherry tomatoes and let the sauce simmer to a boil. When the sauce is right consistency for you, add the cooked pasta and toss in the sauce.
Cook for a couple more minutes and switch off. Garnish with Basil leaves.