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Monday, June 28, 2010

Pineapple Red Curry Recipe

Last night was my night to cook here at the Barnes' household! With Carry working, it would have been a fend-for-yourself kinda night until Carry pulled out this recipe she had been wanting to cook! It was from another family member and she hadn't tried it yet. At first when I read 'Fruity Red Curry' I felt a little apprehensive because I'm not a HUGE curry fan and I don't like pineapple!!! BUT Dan LOVES it (as does Ally) and I knew that Dan's dad loves a little spice so I thought that it would be a great experiment!!!! Dan went out and bought the ingredients which was really sweet...we had a busy day out and about but finally around 5pm I figured that it was do or die time for my curry-testing-skills! My cooking was off to a smooth start until Ally saw me dump the clumpy coconut milk into the pot!!! Let's just say it didn't look pretty!!! Thankfully the final product was a success and the flavour was incredible!!! We all have different levels of tolerance when it comes to spice in our family...this curry is about a 3 out of 10 on a spicy level (10 being HOTTTT)...so Dan and I added a little extra ZING with a splash of hot sauce (which I later learned had red colouring in it...BOO...is that REALLY necessary?!!)...but I would seriously make this recipe again (only hold the hot sauce with colouring because that's gross)!!! So here is the recipe:

Pineapple Red Curry Recipe

1 can of coconut milk
1 can of pineapple slices
2 tbsp. of red curry paste
1 onion diced
2 cups of assorted mushrooms
1 red peppers
1 cup of snow peas
1 package of firm tofu, cut into sm. cubes
1 head of bok choy (we used savoy cabbage instead because we didn't have any and it turned out delicious)
green onions, slivered for garnish
sea salt to taste

Cook at a medium heat setting, the onion for 2 minutes in a wok, until they start to turn translucent and soften. Add the tofu and cook for another 2 minutes until they are lightly brown. Add mushrooms, red pepper, snow peas and cabbage and cook for 3-5 minutes until tender-crisp. Pour in the coconut milk and pineapple and bring to a boil. Add the red curry paste and let everything simmer for another 10 minutes. Serve over your favourite grain (I made quinoa), and garnish with green onions! Voila!

I hope you enjoy this as much as we did!!!

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