This recipe is definitely for the spice lovers! I give it a rating of at least 4 peppers like the Thai restaurants use. I am a red curry fan. I almost always order the red curry and always something curry at a Thai restaurant. When I was pregnant with Camden, my girlfriends took me out for dinner at my favorite Thai restaurant, and I ordered the red curry. When it came it was not spicy at all. I was kind of disappointed. They must have thought the pregnant lady didn’t know what she was asking for and toned it down. It was kind of funny.
A few years ago, I met a girl from Thailand at my church who taught me how to make curry and Pad Thai. The secret is not buying the American brands of curry paste like Taste of Thai, etc. You have to go to the Asian market (sorry if you don’t have one) and buy the little cans of them. I should have taken a picture, but I forgot and threw the can away!
I didn’t get any pictures prior to this because I was in a rush to get it in before heading out to church that night, but it’s really a no brainer. We have zucchini growing in our garden, so this was a perfect meal for it.
Start by stirring the can of red curry and one can of coconut milk together. You could experiment with using half if you don’t want it as spicy. Then cut a zucchini in half lengthwise and slice into half-moons until you have about 2 cups worth. Slice a red pepper and put all the vegetables in the crock pot. I used some of my frozen red peppers. Add 1 tablespoon of minced garlic. Toss in about 11-12 frozen turkey meatballs. Add 1-2 tablespoons of sugar depending on your preference. Turn crock pot on low for 4 hours. Stir in a handful of Thai basil leaves. You can use regular basil too. I usually do, but I grew Thai basil this year for making curries. If you need more sugar, you can add it now.
Cook rice either on the stove or in a rice cooker. I love my Aroma Rice Cooker. We set a timer delay to go off while we were at church, so it would be ready when we got home. I experimented using brown jasmine rice that I inherited from my friend Kristen when she moved to Alabama. I think I will always do brown jasmine with curry. The texture really complimented the saucy curry, and I am not a brown rice eater.
It was really good leftover too!
Just keepin’ it spicy!