I had leftover brown rice and plenty of beans that I cooked over the weekend stored in the fridge. I have a good supply of canned sardines from Trader Joe's. I wouldn't have imagined ever saying this, but sardines represent my ideal food; they're a fatty source of protein (omega-3s), are low in pollutants (they're small size reduces bio-accumilation), and aren't over fished (tuna get more culinary attention than the humble sardine). I made a big pot of curry, and served several hot ladles of it over sardines and some beans and rice.
Coconut Red Curry:
- Sauté julienned onions and red peppers in coconut oil and olive oil (ran out of coconut oil!)
- Add sugar snap peas, deseeded jalapeno, and garlic and sauté for one minute
- Add two cans of unsweetened coconut milk, 1.5 Tbsp red curry past, and 1 Tbsp fish sauce.
- Stir together then simmer for 5-7 minutes.
Oh! Don't forget the garnish: bean sprouts, lime juice, and a mixture of chopped basil and cilantro.
And add Siracha until it hurts so good.