Red Thai Curry

Red Thai Curry can be vegetarian or carnivorian. First start with your potatoes. Cut nugget potatoes (however many you need, usually a small handful for two people) into fours and boil on high heat until tender. (Check using a fork) strain potatoes and put them back into the pot on a medium to high heat with two table spoons of butter, one teaspoon of Curry spice, and salt and pepper. cook these for 2-3 minutes so that the butter forms a nice cripsy outter layer. Once done put into baking dish and put in the oven at 350 for 20 minutes. Using the same pot add carrots chopped (2), (1) red pepper thinly sliced and diced onions (1/2 an onion) to low to medium heat with one table spoon of butter, one table spoon of paprika, one table spoon of cumin and salt and pepper. Cover, stirring occasionally for 10 minutes. In another pot boil 1.25 cup of water with 1/2 cup of rice, one teapsoon of butter and 1/4 cup frozen peas, cover and let stand for 20 minutes. Whisk one can of coconut milk (Thick) with one table spoon of Red Thai Curry paste into bowl, add milk to carrots, onions and pepper, bring to boil then let stand for ten minutes on low heat. Finely chop cilantro. Pull potatoes out of the oven and serve your dish. :)

bon appetit