How to cook a pretty awesome thai veggie curry

To begin, see here my scavenged lot. The first thing you should know about curry is that you can make it out of whatever you have around. You get to know what goes well and what doesn't.

Among the several secret ingredients the first is "maesri" red curry paste. Kinds from regular grocery stores are not as good so if you can't go to the Asian market, find something with good reviews.

The next secret ingredient is coconut milk. Whatever kind you can find is fine. Just make sure it's not coconut water or coconut cream.

I'm choosing to use chickpeas instead of chicken or shrimp because it's easier for me and I have lots.

This ingredient is not necessary but adds a nice kick to your Thai cooking. Fresh chili in soybean oil is the best investment because it will gain you that authentic taste and last a long while!

Another great thing about curry is that you can make it almost entirely from canned things therefore eliminating the need for fresh ingredients! (I hate when fresh produce goes to waste)

These again are from the Asian market and they're called bamboo shoots. They add a little crunchy crunchy into your munchy munchy.

This is from the regular grocery store and I always recommend extra firm. Tofu that is.

The fresh ingredients include a pepper and some shallots. You can use onion but shallots have that delicate flavor and again I happen to have some.

This garlic can be purchased in bulk quantity from the Asian market already peeled and very convenient to use. Otherwise use whatever garlic you have or some garlic powder works fine.

Have you ever crushed garlic? It's fun. Place the blade of your knife over the garlic.

Now mash their bodies with the palm of your hand.

CRUSHED!! I'm not violent I swear.

I can't chop like they do on TV. So I rest my hand on top the blade and rock it back-and-forth. I do this several times.

Look what I've done.

This yo garlic chopped.

Now chop up the shallots. Here's how.

First carefully cut off both ends. Then peel off the outer layer just like an onion. If that's difficult you can slice a line down its belly and peel from there.

If you don't have a slap chop then just merely cut your shallots in quarters.

Do it again and again and again and again.

Today we're going fry with some straight up canola oil.

Once you begin to cook you'll need to move quickly. Prepare everything to be able to throw into the pan. Open the can of curry paste and it should look like this.

When you hatch that tofu it will be in a large block. I'm only going to use half.

Diiiice it. I like large pieces.

Turn your wok on high heat. Make sure it does not begin to smoke.

Add some oil.

I love my bench scraper. It helps me in my time of need.

Now that your oil is hot toss in those shallots. Follow it with some garlic.

Next you will need to add the curry paste. I only use half. If you use the whole can you're going to need more coconut milk. Spice city. Bombs away.

Sauté your curry paste garlic oil and shallots. It should begin to smell good.

Tossing some tofu.

Also add some peppers to your curry. I forgot this step to begin with so don't let that happen to you.

When you open a can of coconut milk sometimes the top has congealed. Just scoop the whole thing into the pan.

This is where the magic happens. Crank that heat on down to very very low. How low can you go?

Toss in some chickpeas, bamboo shoots, and the can of peas and carrots.

Stir your potion around.

Now, remember that kick? Using a very small quantity receptacle, such as 1/4 teaspoon, slowly approach your chilies.

I am only using the oil because a little bit goes a long way. Also you can always add more but you cannot take it out once you have!!!

Now your curry is gorg.

Now cover up your pot with a large lid. I like to leave the spoon sticking out so that there's a bit of ventilation.

Put on a timer for about 20 minutes.

And wait patiently.

Making this guide was taking too long so Gerry began to create some SpongeBob kraft macaroni and cheese. The shapes just taste better.

About halfway through remove the lid.

This is your curry after removing the lid and letting simmer on low for at least 10 minutes. I usually let mine sit and simmer for a while longer until it thickens considerably.

Serve with some jasmine rice or with some garlic naan.

I know someone's excited.