Kaley's Whidbey Curry

What I love most about this recipe, as you'll see, is you totally just throw in whatever veggies or meat (or no meat) that you want.  Don't be shy! It's a go to for those lonely farmers market veggies that you bought out of impulse (because they're pretty).  Thank you Kaley for sending over your recipe and feeding us!! 

ingredients

3 tablespoons olive oil

1 onion or 2 shallots diced

2-3 big tablespoons of curry paste https://www.amazon.com/gp/product/B007MX7CUE/ref=ox_sc_act_title_6?smid=A1FKK0BPWVFFV2&psc=1

1 can coconut cream (or milk if you'd rather, but less creamy)

1 cup (approximately) of chicken stock

• Any veggies you want, these are my favorites:

- green curry: kale, potatoes, mushrooms

- red or masaman: potatoes, cauliflower, kale

- panang: sweeter, this is what i used for the curry pasta dish

• Any meat or tofu you want. seafood might also be good.

2 Cups Rice ( Don't add to the pot...cook separate and use as a bed for your curry)

instructions

basically you just chop up and simmer all the ingredients and veggies in a big pot. maybe 30ish minutes. i put the vegetables in at intervals - potatoes from the beginning, then cauliflower, things like green beans or kale towards the end. Cook meat/tofu in separate pan and then add.

Bowl up with some rice and get after it!!