Ever since I discovered jars of red curry paste, coconut curry has been an often repeated dinner. Sometimes it is quick ‘n easy route of frozen veggies simmered in the curry sauce, other times it is a way to use up a varieties of veggies. Earlier this week, I was excited to see find this Roasted Veggies, Thai Style recipe on The Bitten Blog. And conveniently I had almost everything called for in the recipe (I subbed a green pepper for the red and added carrots for more color). Of course the one hour cook time meant this dish got put off a few nights, first it was planned for Thursday – but evening commitments turned that into leftover-night, then it was planned for Saturday but I when I hit the kitchen at 7:20 pm to start dinner and discovered the pan I needed to use was dirty (and the bowl I needed to use a different pan was also dirty) I pushed it back to Sunday night.
It was pretty easy, though it does take 2 pans instead of my usual one pan for either curry OR roasted veggies. But the peanut-enhanced curry sauce was quite yummy and we are totally looking forward to eating the leftovers as lunch. I think it could do with less roasting time, and possibly a time delay for adding certain veggies to the oven (shallots sooner than everything else, but maybe that is just my grocery stores gargantuan shallots). It just depends how “melty” you like your veggies I think. And yes, this is a pretty spectacularly bad photo, above-head compact florescent bulb plus high fat food equals “what is that greasy blob looking thing?”.
Thai-Style Roasted Veggies with rice from NYTimes Bitten Blog by Mark Bittman with my addition of carrots