Thai Vegetable Curry

The Fat Pastor’s Vegetarian Thai Curry w/ Red Pepper, Carrots, Mushrooms and Spinach 

1 1/2 cups (dry) Long Grain Rice

3 Tbl. Canola Oil 

2 Medium Yellow Onion, Rough Chop

4 Cloves Garlic

2 Tbl. Ginger Paste, or 3” piece ginger, peeled and chopped 

2 Tbl. Water + 2 1/4 cups water, separated 

2 Red Pepper, julienned 

3 cups Fresh Spinach

2 Large Carrot, peeled and cut into batons 

1 Cup Sliced Mushrooms

3 Green Onion

1/2 cup Condensed milk

Juice of Half A Lemon

Juice of Half A Lime 

1 1/2 Tbl. Maple Syrup 

1 Tbl. Minced Garlic 

1 Tbl. Fish Sauce

1 Tbl. Thai Curry Powder 

1 1/2 Tbl. Ground Coriander 

1 1/2 Tsp. Ground Cumin 

1/2 Tsp. Black Pepper

Salt to taste 

Fresh Basil to garnish 

Cook rice in a rice cooker or as desired. 

Make seasoning sauce by combining lemon juice, lime juice, maple syrup, minced garlic, fish sauce, Thai curry powder, coriander, cumin and black pepper. Mix well and set aside. 

To a blender, add the chopped onion, garlic, ginger and 2 Tbl. Water. Blend well until the consistency is that of a paste. 

In a pot, heat the canola oil over medium heat. Add the paste, and stir fry for about 5 minutes. Add the red pepper, carrots and mushrooms and mix well. Allow to cook for about 5 more minutes. 

Add the sauce mixture you made earlier, and bring to a boil. Cook for 3-4 minutes, allowing sauce to reduce. 

Bring 2 1/4 cups water to a boil. Add the condensed milk and stir to dissolve. Add to the pot, and bring to a boil. Reduce heat to simmer, and cook for 10 minutes. Turn off the heat and add the spinach, stirring to allow to wilt. Check for seasoning, serve over rice and garnish with fresh basil! Enjoy!!