quick curry

1. First, the sauce: In a glass bowl, mix
1 cup thick coconut milk (I use Chaokoh brand)
¾ cup natural peanut butter (I used chunky)
1 heaped tbsp. red Thai curry paste (I like Maesri brand)
1 tbsp. tamarind pulp
small lump of palm sugar
1 tbsp. soy sauce

Microwave the sauce in 30 second bursts, stirring, until everything dissolves into a thick sauce.

2. Heat a bit of oil and saute 5-6 cups of diced vegetables. I used onion, broccoli, carrot, peas and spinach today. Add some soy sauce to taste and a little water and let the vegetables cook until barely tender.

3. Add the sauce, simmer for 5-10 minutes, then turn off the heat. Add a large handful of chopped Thai basil.

served the curry with steamed rice and broiled tofu for a very satisfying winter meal.

I made this with green curry paste because that's what I had. It did have a nice flavor, more peanut-y than many curries and frankly more flavorful.