Thai Curry
Using the shelf stable curry pods that I talk about in the 'Essential Campervan Spices and Sauces' section above, making red, green, or Masaman Thai curry is a breeze! Tastes like take-out with a side of adventure!
Ingredients
- 1 pod curry paste
- 1 can coconut milk
- ½ onion
- 4 cloves garlic
- 1 carrot
- ¼ cabbage
- 1 packet shelf-stable tofu
Instructions
- Put the curry paste, coconut milk, roughly chopped onion, finely chopped garlic, sliced carrots, and chopped cabbage into a pot.
- Add another ½ cup of water, using the empty coconut milk can.
- Cook on medium heat for 15-20 min, until the veggies are done.
- Add cubed tofu to the curry, cook for a couple more minutes.
- Enjoy over rice.
Notes
Make this with whatever veggies you have on hand!