mmm...curry

Thai Red Curry

• 1 & 1/2 Tbsp red curry paste
• Two 14 oz cans coconut milk (I use one regular and one light)
• 1/2 cup chicken broth
• 2 tsp grated ginger
• 1/2 tsp salt
• 4 oz sugar snap peas, cut in half
• 4 oz shiitake mushrooms, sliced
• 1 lb shrimp, chicken, or beef
• 1 cup fresh cilantro leaves

Over medium-high heat, combine curry, coconut milk, broth, ginger, and salt. Bring to a boil. If using shrimp, add at the same time as the mushrooms and peas. If using sliced beef or chicken, add the meat first and cook about 4 minutes before adding the mushrooms and peas.

Lower heat and simmer until the meat is done and veggies are tender - about four minutes. Serve over rice or noodles and sprinkle liberally with the cilantro.

This serves A LOT - I have gotten at least six servings out of it so far, with more still in the fridge. If you're cooking for a small number, halve the recipe or face leftovers for a very long time.
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Here's a curry recipe I can't enjoy until post-braces...

Curried Chicken with Pears

• 3 Tbsp olive oil
• 2 fresh pears, sliced
• 4 chicken breasts
• 1 onion, sliced
• 1 Tbsp curry powder
  
• 1 Tbsp flour
• 1 Tbsp ketchup
• 1 and 1/2 cup chicken broth

Heat 2 Tbsp of oil over medium heat. Add the meat and brown five minutes on each side. Transfer to a plate and set aside. Add pears and cook, stirring, for about two minutes. Set the pears aside with the chicken. Add the remaining oil and onion to the pan and cook until the onion is tender. Add curry, flour, ketchup, and broth and heat to boiling. Return the meat and pears to the pan and coat with the sauce. Reduce heat to medium-low and simmer, covered, fifteen to twenty minutes. Salt and pepper to taste and serve.

I use a big wok to make this - it holds everything nicely.