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Submitted by Dina Burcat
I love ethnic foods, and Thai curry is right up there. But kosher curry paste is not easy to find, so I played around and came up with a curry soup that has all the authentic Thai flavors that you could want, loaded with veggies and rice…and you can totally add whatever other vegetables or flavors that you like!
2-3 tbsp. oil
1/2 tablespoon minced garlic (the jarred kind is fine)
1 tbsp. powdered ginger
1/2 onion, sliced
1 green pepper, sliced
3 tbsp. tomato paste
2 tbsp. curry powder
2 cups vegetable stock
1 can coconut milk
A few dashes of hot sauce
1 10-oz. container of sliced mushrooms
1 tbsp. sugar
1 tbsp. soy sauce
1/2 cup frozen peas
1/3 bag baby spinach
salt to taste
Juice of 1/2 lime
8-10 basil leaves, chopped
Rice or rice noodles to serve
Heat up the oil in a pot and sauté the garlic and ginger powder over medium heat for a few minutes until lightly browned and fragrant. (Do not let it get too brown!). Add the onion and green pepper and cook for a minute or two. Then add the tomato paste and curry powder. Mix around and let cook for a minute.
Pour in the vegetable stock slowly, then add the coconut milk, a few dashes of hot sauce, sliced mushrooms and sugar. Cover and bring to a boil, cook for 10 minutes.
Uncover and cook for 5 more minutes. Add the soy sauce, frozen peas, baby spinach, salt, the lime juice and basil. Cook for 5 more minutes. Taste and adjust salt/sugar to taste.
Serve over rice or rice noodles.
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