(This picture is also taken from the blog, she claims she is not a food photographer, but I am pretty sure it would be better than one I could take)
My friend posted this recipe on a blog we contribute to. Her mother-in-law introduced it to her while in Idaho. In her words, "it is SO yummy and SO easy." I completely agree and would add that it is SO versatile.
INGREDIENTS:
1 14oz can of coconut milk
2 Tbs red curry paste
2 Tbs brown sugar
1/2 cup frozen peas
1/2 of one red bell pepper (chopped)
2 Tbs fish sauce
1/3 cup water
sticky rice or jasmine rice
chicken, shrimp, crab, halibut, or salmon
INSTRUCTIONS:
Make rice according to package directions. In another pot, simmer coconut milk and curry for 5 minutes. Add all other ingredients and cook until heated through. NOTE: Because the seafood cooks so fast, you can just add it uncooked. If you are using chicken, cube and cook BEFORE adding to the soup.
Spoon rice into serving dishes. Ladle soup on top and serve immediately.
The last time I made this, I was making lettuce wraps with rice noodles and tofu. So for the meat I used tofu and instead of rice, I added the rice noodles. You can put in any vegetables of your choosing and could even go all vegetarian, any way it is made, it is delicious.
