Mixed vegetables are simmered in a coconut based curry broth and served over forbidden rice that has been cooked in coconut milk. The recipe is simple but the flavors are complex, not to mention this can be thrown together in less than 30 minutes.
Do you ever stress yourself out way more than you should? That is my week. My personality is not necessarily “Type A” but has “Type A” tendencies. When I envision and plan something in life I expect it to happen that way. A few hiccups along the way are fine and dandy but when it goes the complete opposite of how I expect it to then all hell breaks loose.
I’m rarely this open on this blog but know there are many people that can relate to these life ramblings I am about to spew for you. Case and point: For the past 5 months I have been applying for jobs here in Milwaukee, specifically to hospitals to further the growth towards my Dietetic career. I have been led on exaggerated and drawn out wild goose chases when I have been assured of these positions multiple times. Apparently a laundry list of successes in retail does not translate well to healthcare success. When applying outside of healthcare I have been told multiple times that I am overqualified. It has been exhausting, disappointing, not to mention time consuming (11 interviews in 2 and 1/2 hours for an entry level hospital position?!?) Fortunately, I was recently hired for a position that is in a field that I am truly passionate about with a small but amazing group of individuals.
What about a car? Oops, oh yeah, you need a car to get to your job. About that…moving out here my stepdad was going to drive my car out to Milwaukee. He got as far as New Mexico before my car shut down. Turns out a fuel line burst and the car was fixed in about a week and we decided to just keep my car in Arizona and get a new car in Milwaukee when I was offered a job. Fortunately, I have never had to purchase a car, make car payments, or worry about really anything car related so the idea of that was intimidating. To make a long story short, I decided yesterday to ship my car from Arizona to Wisconsin and just eat the $1000 it costs. Not exactly financially responsible but necessary.
On top of these petty fiascos, I was accepted to a university where yearly tuition is $25,000. Dietetics is such a specialized career path so only a few schools scattered throughout the country offer the approved programs. Who doesn’t love to leave their college career with insane student loan debt?! No one is the correct answer. This is not even the major issue at hand with this university. Many of my credits from Arizona State University are not being accepted so I may have WAY more credits leftover instead of just the 6 that were remaining at ASU. The plus side is that their Dietetic program at this university allows your supervised internship practice as well so when I graduate I will be a Dietitian whereas at ASU I would have to apply for internships and would not be a Dietitian yet.
Bleh. Just a few life’s ramblings and situations that I know a month from now I will not care about.
Because this is mainly a food blog I always feel ridiculous including ramblings about my life because well, food. Right? Let me know if I’m wrong but I can imagine many sitting in front of their computers saying, “Christina, just stick to the food, okay?” I hear ya…onto the recipe!
I think it is safe to say that it is common to want comfort food when you’re stressed or just not feeling yourself. Because I have an obvious aversion to “American” comfort food I always choose a more “worldly” option. I apologize if I sound like a snob.
Thai food is my go to when I’m feeling like wholesome, filling, comfort food. Rich and complex dishes served with a simple rice is a dream to me. That is exactly what this recipe is. Easy to find vegetables are simmered in a coconut milk based broth and served over forbidden rice that has been simmered in coconut milk. Double-coconut-whammy, my friends.
Thai food, along with Indian food, is often revered as being difficult or time consuming with hard to find ingredients, and it just does not have to be that way. Store bought red curry paste makes this recipe ready in under 30 minutes. Isn’t that the best part? No. The best part is the delicious curry broth that makes you want to drink it directly from the pan.
I am obsessed with forbidden rice and it is usually my go-to for starches. While dry the rice appears black but when it is cooked it is a beautiful jewel-toned purple hue. The texture is slightly chewy which is the perfect rice option to put under a rich broth and heavy vegetables. My point? The rice isn’t lost in this.
Topped with a few coconut chips, this coconut red curry vegetables has a balance of textures and flavors.
I hope you love this curry as much as I do!