Curry Stir-Fry...

I made stir-fry last night and it was AMAZING! I used Katie’s Fall’s Favorite Curry as the sauce and inspiration. I used the vegetables I had on hand, and it turned out awesome!

The veggies I used were:

onion
garlic
maroon & white baby carrots
celery
bell peppers
baby bok choy
yellow squash
red Boston lettuce

And because I like my curry to have a sweet note, and I wasn’t using a sweet potato like the recipe calls for, I used:

a splash of aji-mirin in the stir fry

For the sauce (* I heated mine to a simmer in a separate pan), I deviated just a little bit, I used:

coconut milk from a can
better than bouillon vegetable base & water for the broth
1/2 the amount of tomato paste b/c mine is double concentrated
* At first I was going to use fresh garlic, but then I realized that Katie probably meant dried minced garlic and so I used that for the sauce. I did use fresh garlic in the stir-fry, b/c I love garlic.

This was an awesome curry, I will be making this again in the future, perhaps next time I’ll use the same veggies as Katie did. But mine turned out really well, so I think if you use veggies you like in your stir-fry with Katie’s curry sauce you will be very pleased with the result. I literally licked my plate clean, it was that good!

I put the curry stir-fry over a bed of brown jasmine rice and it was perfection!

Thanks, Katie, for another awesome recipe!
~nic

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