Ground Veal Green Curry

Thai-style curries are a standby for me—I always have green and red curry paste on hand. The recipe is a breeze to make, and comes together quickly (under twenty minutes).

• Mince an onion and sauté in oil until just translucent
• Add 1lb meat (ground veal, beef, chicken, tofu all work well).
• Cook until browned.
• Note if using tofu, pan fry first and set aside; then sauté onions.
• In another bowl whisk together
• 1 to 2T green (or red) Thai curry paste (find it in the Asian section at your grocery store)
• 1t fish sauce
• (1) 15oz can coconut milk (and never buy the light stuff, it's bland)
• 1t to 1T sriracha hot sauce
• Once meat is browned, pour sauce over meat & onion mixture. If using tofu, add it back now and gently stir to combine.
• Reduce heat to simmer. Let simmer for zero to twenty minutes. I often busy myself making the rest of the meal during this time.
• 4 minutes before serving, add a bag of frozen peas (10oz, about 1.5c). Return to medium heat and cook the peas for another minute.
• You can add any veggies you want here. Roasted red peppers are delicious, as are fresh bell peppers. Bamboo shoots add a great crunch. Spinach works,

There you have it—my weekly curry template. If you try out a new variation I'd love to hear about it!