Thai-Style Red Curry

Thai-Style Red Curry

http://www.wholefoodsmarket.com/recipes/2769?utm_source=Responsys&utm_medium=email&utm_campaign=09_22_10_Recipe

Ingredients
1 tablespoon canola oil
1 red onion, cut into 11/2-inch chunks
2 to 3 tablespoons red curry paste
1 (13.5-ounce) can light coconut milk*
11/2 cups low-sodium chicken broth
3 cups (about 1 1/4 pounds) shredded roasted turkey breast
6 carrots, chopped
1 (16-ounce) package frozen haricots verts*
1 to 2 tablespoons lime juice

Method
Heat oil in a large pot over medium high heat. Add onion and cook, stirring often, until deep golden brown, about 5 minutes. Stir in curry paste and cook for 1 minute more. Whisk in coconut milk and broth, add turkey and carrots and bring to a boil. Reduce heat to medium low, cover and simmer until carrots are almost tender, 7 to 8 minutes. Uncover, stir in green beans and lime juice and cook until carrots are tender and curry is thickened and hot throughout, 6 to 8 minutes more.

My notes: This was a really tasty recipe except for the issue of being a bit bland. I wanted to make it "snap" more and so I added more red curry paste. That just made it spicier. So the next day I bought another can of coconut milk and added 1/2 into the left overs we had. Now it is much better: creamier, spicier and the lime juice/salt combination really helped jazz it up.

PS. This is what happens when you serve spicier food and your roommate can't handle the heat: