Red Curry with Rice

This is my friend Ryan. Ryan is a single dude with a career who also likes to eat delicious/healthy things. Ryan texted me today to tell me that he had an idea for my blog. He asked me to come up with some easy meals that he could make for dinner and eat for lunch the next day. Therefore, I give you this meal, the perfect single dude food. Also–any single ladies out there making single lady dinners/lunches, Ryan would be giving you a “what’s up” head nod if he could see you right now. It’s true. Okay, let’s get down to business.

We’re making red curry. It’s like fancy stir-fry. I know you single dudes already know how to stir fry things, but this is a step up. The great thing about this meal is that it’s super easy to make and even easier to tailor to what’s already in your fridge. Today, I used zucchini, squash, broccoli, onions, garlic, and potatoes. Almost anything can work. Tofu, chicken, spinach, kale, celery, carrots, sweet potatoes, cherry tomatoes. That said, I always try to use a base of yellow squash, zucchini, onions and garlic. It’s a solid place to start.

These are the secrets. First, red curry paste. It’s the general purpose curry shortcut. The other essential piece is canned coconut milk. It gives the whole thing volume and richness without being very heavy or unhealthy. The last two items are secret ingredients. Rice vinegar and fish sauce. Mixed together, these two weird ingredients are what make this meal exactly spot on. Trust.

Let’s cook.


1 yellow squash, cut into coins or half-moons

1 zucchini, cut into coins or half-moons

1/2 onion, diced

3 cloves garlic, minced

1 potato (or a few little ones) cut into small chunks

1 head of broccoli, cut into small florets

1 teaspoon red pepper flakes

2 Tablespoons red curry paste

2 teaspoons fish sauce

2 teaspoons rice vinegar

1 can coconut milk

Basmati Rice (follow instructions on packet to make desired amount, probably 1 cup dry rice)


First, heat the olive oil in a skillet over medium-high heat with garlic, curry paste and red pepper flakes.

Stir until the garlic is sizzling and smells garlicky. Then, throw in all the veggies and pour in the can of coconut milk. Stir until the coconut milk turns red from the curry paste. Then, add the fish sauce and the rice vinegar. Turn the heat down to medium and cover. Let everything simmer for 15-20 minutes. Before you dish it out, make sure that the potatoes are soft all the way through. They take the longest.

Serve over rice for dinner, then pack in tupperware containers with rice included. At work the next day, throw it in the microwave and call it lunch!

You cannot (I repeat, CANNOT) mess this up. It’s good no matter what goes wrong. In fact, ignore all my instructions and just wing it. It’ll still be delicious. Also, I’m just sayin’, if you pull fish sauce and rice vinegar out of your refrigerator to cook dinner, you’ll impress any lady you might want to cook dinner for.

To all you single dudes (and ladies), rock on. And eat good things.

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