Thai Coconut Curry With Everything You Have Left In Your Fridge Which Isn't Much But Will Do.

I've made it my new goal to stop throwing out food. This doesn't mean I've overcome my food poisoning fear, because I still don't plan on eating anything that's been in my fridge for more than three days. It just means I'm going to make sure nothing stays in my fridge that long. This has been a bit difficult for me (I've had to eat a LOT of yogurt this week) but making meals that use up lots of vegetables (basically curry and stir fry) has made it easier!

So last night I decided to make some Thai curry and I can honestly say very little went wrong with this recipe, although my boyfriend did call it bland. This is OK though because he burnt off his taste buds years ago when he started putting hot sauce on everything (including cake), so he doesn't really get to have an opinion.

You will need:
- 1 can coconut milk
- 1 cup water
- 1 tbs curry paste
-1 onion
- Everything in your fridge (yogurt, potatoes carrots, tofu, red peppers, mushrooms, garlic, green beans)
- spices- I ventured away from salt and pepper this time and used cumin, tumeric, and curry powder

First cook the onion and curry paste together in oil on medium low heat, stirring for a few minutes.
Next add the coconut milk and 1 cup of water and bring it up to a boil. Add in your spices and once everything boiling turn it down again and let everything simmer
I have no idea why this step is necessary but that is what the cooking books tell me to do.
Anyway.
Put in the potatoes first and let them simmer for about five minutes. While it's simmering, chop up your vegetables in order from hardest to softest and add them in that same order. Keep in mind green beans are harder than mushrooms. I forgot about this so my green beans were like rocks and my mushrooms basically melted but that's ok.
Normally once you've finished this you should let everything simmer for 10 minutes, but if you're slow at chopping vegetables everything will be mush by the time you're done so just take it all off the stove as soon as you can.

While all this is going on fry up some tofu in a separate pan. Let the oil get really hot before you throw the tofu on so that it will get nice and crispy, then turn the temperature down a little bit so the tofu cooks through. When its ready put it in the curry with everything else and serve over rice with a dollop of yogurt on top!