CURRY ME HOME TONIGHT

SoCal is the land of eternal sunshine and has very nearly mastered the art of balmy. The desert evenings, on the flip side, are downright shiver-inducing. I know, I know; I'm not exactly dealing with tundra-like frigidity here. And the mild desert chill ain't got nothing on the bitter winters of the mid-West and East Coast. This gal comes to Los Angeles by way of the blustery winds of Chicago. I spent twenty odd years of my life desperately trying to acclimate to anything sub-75 degree perfection. Guys, don't hate. I just run cold. I swear I was amphibian in a former life.

The good news is that I've developed a damn near foolproof formula for a cozy evening to offset any lingering nippiness. Key ingredients include an over-sized chunky sweater, the latest episode of Game of Thrones on HBOgo (obsessed), and a steaming bowl of homemade curry. While finding the perfect sweater and TV show are on you, I am more than happy to hook you up with a stellar coconut milk curry recipe. Peep it:

{token ingredients shot}

-Ingredients-

14 oz can light coconut milk
2 tsps red curry paste
1 1/2 tsps curry powder (I used equal parts coriander, cumin and tumeric)
1/2 tsp maple syrup
1 tsp fresh ginger
4 tbsps Tamari or gluten-free soy sauce
1 bunch of green onions
an assortment of your favorite veggies (I used rainbow carrots, asparagus and bok choy)
1 cup brown rice
salt to taste

{the token in-progress shots}

-Directions-

Rice

• Add the cup of rice to two cups of water in a large pot and turn the burner up high. 
• Once the water starts to boil, cover pot and turn down to medium heat
• Cook rice for about 45 minutes and then drain
• Careful not to overcook the rice; it should have a nutty taste and an al dente texture

Curry

• Do a rough chop on the array of beautiful vegetables you've assembled
• Dice the green onions
• Combine coconut milk, red curry paste, curry powder, soy sauce, and ginger in a skillet
• Turn burner to medium heat; bring to a boil
• Add chopped veggies and green onions; cover skillet and cook for 5-7 minutes
• Stir in the basil; continue to cook for a few minutes until vegetables are tender (they should still have some bite)
• Have yourself a taste, add salt if you so desire
• And, huzzah, you've done it!

{token glamour shots}

Don't be timid with the portion size. My attempt at a more refined presentation was solely for the purpose of the photos. This is your night. This is your curry. Get sloppy.

Pour yourself a hefty helping of the brew over a substantial bowl of rice. Eat up,  homies!

Here's to cozy nights at home (with Peter Dinklage).

xx DRV