A couple of weeks ago I made Mimi’s Fish Baked in Coconut Milk; it is simply delicious and I have since been using the beginning of the recipe as a base to make two new ones: salmon curry and vegetarian curry.
1 medium onion
1-2 red or yellow bell peppers, sliced
2 cloves of garlic
2 chpped tomatoes
other vegetables such as zucchini or eggplant (or whatever strikes your fancy)
1 tsp. red curry paste or Indian curry paste- depending on whether you want a Thai or Indian flavor
1 can of coconut milk
juice of 1 lime
1 tsp. salt
pepper to taste
In a deep skillet or a pan, warm the olive oil. Add all the vegetables while being careful not to allow the garlic to brown – Mimi advises to put it on top of the vegetables. After a few minutes, stir it in and cook everything together till the vegetables have softened.
Add the coconut milk. Add the lime juice and the curry paste. Add the salt and pepper. Watch over the sauce and make sure it is neither too thin nor too thick until the vegetable are cooked through. You may wish to top the dish with cilantro when all the vegetables are cooked through.
Serve with Jasmine or Basmati rice.