creative in the kitchen

Senior Music Education major Kelly Ehrenfeuchter likes to get creative in the kitchen when she is not student teaching. Her latest recipe is healthy, easy to make, and has a kick to it.

Thai Red Curry with vegetables over orzo

Ingredients:
-orzo pasta
-Thai Palace red curry paste
- olive oil
-fresh basil
-1 can coconut milk
-chili paste
-garlic paste (or fresh minced
garlic)
-assorted vegetables-choose at your
discretion (tomato, onion, carrots, green peppers, mushroom, bean sprouts, etc.)

Preparation:
1)      Prep vegetables by chopping into bite size pieces
2)      Begin boiling water for orzo
3)      Put 1 TBSP of olive oil into a wok until hot (2-3 minutes on high heat)
4)      Add vegetables for 2-3 minutes for stir-fry
5)      Remove from heat
6)      Once water is boiling, cook pasta for 8-10 minutes
7)      Drain pasta, and let cool
8)      Return wok to heat and add garlic paste, chili, and curry paste (2 TBSPS, 1 tsp, 2 TBSPS) or other amount pending on your preferences
9)      Add fresh basil and stir fry for 3-5 minutes (onion should be translucent)
10)   Add coconut milk and let simmer on low heat for 5-7 minutes.
11)   Remove from heat and add Orzo pasta to wok
12)   Stir and let set for 3-5 minutes
13)  Add black pepper or other desired spices