Red Curry Rattatouille
Everyone knows of the French dish Rattatouille, made famous by the cute Disney movie a few years back. And although the name may sound complicated, the dish is not. This is the recipe for a delicious and nutritious curry-rattatouille in a hurry.
Rattatouille consists of a variety of vegetables that are cooked and/or baked until soft. These vegetables are mainly onions, garlic, tomatoes, zucchini, eggplant, and peppers. But, you can use whichever vegetables you have on hand. I decided to use all the above (since I already had them all in my fridge). I also used some canned bamboo shoots, which makes the Thai curry dish.
Onion, garlic, grape tomatoes, zucchini, eggplant, red pepper, canned bamboo shoots, vegetable stock, red curry paste, coconut milk, ginger, peanut butter, lime, cilantro
I started with a little oil and added 1 onion and 2 cloves garlic. Then I roughly chopped 1 zucchini and about 6 tini eggplants–add that to the onions. Season with a bit of salt and pepper, and add 1/4 -1/3 c. vegetable stock. Cut 1/2 red pepper and add to veggies. Lastly, add a handful of grape tomatoes and a handfull of bamboo shoots. Let veggies cook al dente (I know this is a pasta term, but you get the idea–let the veggies have a bit of a crunch to them, so don’t cook them too long).
At your local Asian Market you will find plastic containers containing a variety of different curry pastes, all ready to go. You will find red curry, green, yellow, masaman, and others. If you can, I would get all of them, or just start with a red or green (they are about $2.50 each and will last you a long time). You will also need some coconut milk and coconut cream (optional).
To your veggies you will add one can of coconut milk and 1 tb of red curry paste (I usually start with 1 tb, and add more until I get the color and flavor I want, so keep adding until you are satisfied). Then add about 1/2 tb of grated ginger, 1/2 tb of peanut butter, and juice of 1 lime. When heated all the way through, take off heat and add chopped cilantro. Note: if you want a thicker sauce, add some coconut cream.
Serve with brown jasmine rice. Also would be great with garlic naan bread!
Note: this is not a soup dish–so don’t eat it like that, it’s too rich. Rather, treat is as vegetables with a sauce and eat with rice and/or bread.