Thai Coconut Curry

Asian food is my thang. It makes my belly happy. It's what keeps my world spinning. I crave asian food like every day and the whole one income thing and eating healthy keeps us from eating every meal out. Boo. Needless to say, experimentation at home, it is. Curry has been the most successful to-date. It's a bit spicy, so watch out. You might need a kleenex or two while devouring.

what you need:
1 tablespoon coconut oil
2 tablespoons (or more) Thai curry paste
1 tbsp curry powder (Penzey's sweet curry powder is what I use)
1 tsp turmeric
5 scallions, white and green parts thinly sliced
3 garlic cloves, minced
1-inch piece peeled ginger, thinly sliced or sub 1 tsp ground ginger if you don't have fresh
6 cups mixed sliced in-season vegetables (I used 1 bell pepper, 1 1/2 zucchini, 1 yellow squash, 2 large red potatoes, 1 turnip, 1/4 head of brocolli, 1/2 med onion)
2 lemongrass stalks, bottom third only, tough outer layer removed, slice up
2 cups  vegetable stock
1 14-oz. can light unsweetened coconut milk
2 sprigs thai basil plus leaves for garnish
2 cups rice

Heat oil in a large pot over medium heat. Add curry paste, curry powder and turmeric and cook, stirring, about 1 minute. Add scallions, garlic, and ginger. Cook;  reduce heat if needed to prevent browning/burning. Cook until softened, about 4 minutes.

If you turned the heat down, return heat to medium; add vegetables and lemongrass. Stir occasionally, until vegetables begin to soften, 8-10 minutes. Add broth and coconut milk. Vegetables should be covered. Add more broth if needed. Bring to a simmer.

Add basil sprigs and cook another 10 minutes. Season to taste with salt  or curry paste for extra flavor and spice.

Top rice with curry. Garnish with basil leaves and eat your face off.

 I'm linking up with Jessica and Ashley