It's a curry kind of day.

Today was one of those horrible days.  You know the ones where it's not quite winter, not still fall, and has an air of the never ending spring rain?  Really, a fairly common kind of day out here in Nova Scotia, but I was raised an Ontario girl, and I just can't seem to adapt to this weather.  Seven years and I still cringe when it arrives.  It makes me wish I could hop on a plane and head somewhere warm, really, somewhere HOT would be even better.  Matters only become worse, when I realize that it was one year ago today that I came back from a lovely trip to Australia.  Why did I come back?

With the weather the way it is - slushy snow coming down horizontally - all I wanted was something warm and comforting for supper.  What I really wanted was a fantastic Thai Chicken and Noodle soup I ate a few years ago.  Sadly, I have no chicken, no noodles, and no stock in the house right now.  Heck, if I know that  The Italian Gourmet would have some available, and it was by some amazing chance gluten-free, I would have braved the crazy drivers and headed downtown to get some.  Alas, people can't drive, and I know it is not GF, so I headed straight home after work.

After I spent a few minutes staring blankly into my cupboards, I finally clued in that I had coconut milk and curry paste.  So, I satisfied my craving with a hearty bowl of "Thai" green curry.  It's most likely not actually authentic, but it's pretty darn good.  I don't yet make my own paste, I have a few recipes to try, I just haven't made it that far.  Feel free to make it if you can, or pick up a pre-made paste from the grocer.  You don't have to use Green Curry paste, you could use Red, or Yellow.  I like all of them, so I keep them in the freezer in a mini ice cube tray so I can use what I want, when I want. 

"Thai" Curry

1 can coconut milk

1 Tbsp curry paste, more or less according to taste 

1 tsp coconut oil

1/2 green pepper, sliced

1 small onion, sliced

6 large mushrooms, sliced

1 large carrot, sliced

1/2 bunch of kale, sliced

2 large handfuls of unsalted cashews

In a large sauce pan or wok, heat the oil over med-high heat.  When beginning to pop add the curry.  Stir until fragrant.  Add in all veggies except the kale.  Stir for a minute or two, to coat with paste. 

When veggies are evenly coated in the paste, add 1/2 the coconut milk.  Stir and bring to boil.  Leave to simmer a few minutes.  

Add kale, cashews and remaining coconut milk.  Bring back to a boil, and simmer until kale is wilted.  

Serve over a bed of rice to soak up some of the rich sauce.  

Makes enough for two main courses.