Bento #2 ~ Red Veggie Curry

The smaller section of this bento box (top) is half baked chicken breast, half thin rice sticks. Basically plain..aside from a pinch of salt&pepper on the chicken  before cooking.

The other section is red curry: (makes a huge pot.. freezes well though, and as long as I can remember to freeze it in portion sizes we’ll eat it all =^.^=)

2 cans coconut milk

1 can veggie broth

2 med. white potatoes cut into 1/2 in chunks

1/2 bunch of celery, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1/2 bag of match stick carrots

1 bag of prewashed presliced baby portabella mushrooms

1 med yellow onion, chopped

2-4 Tbls red curry paste (I used Mae Ploy, since it’s the only kind my HEB has on the shelf these days)

I started out thinking I’d use the crock pot for this one, but then couldn’t sleep so tossed it back on the stove.

All the veggies went into a large pot at the same time, and cooked on a med/low until the onions started to go translucent.  I made room in the bottom of the pot and added the curry paste (the directions say to saute the paste a bit first, then add everything else.. but their recipe uses no veggies and there’s been no discernible flavor difference for doing this.)  Put the lid back on for about 15min, then stirred until the paste was evenly distributed.  Another 15min with the lid on, then added the coconut milk and let simmer for another 15min.  Added the broth to thin it out a bit and let simmer uncovered for another hour or two~ish.. depending on your time, and inclination.

Like some people do with pasta sauces, I like to let curry simmer gently for as long as I can stand it. =^.^=


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