You may have noticed that everything we eat is orange. The culprit is gochujang (click it for a picture and description). Here's a variation on a Thai curry that substitutes gochujang for red curry paste.
Korean-style coconut curry
First, chop up a pile of vegetables.
Marvel at the size of that carrot. Despite it's gargantuan proportions, it's not mealy at all--actually quite sweet and tender!
Saute some onion and garlic in a pan, and then add the other vegetables.
When the veg is semi-tender, add half a can of light coconut milk. Stir in a Tbs. of gochuchang (could be replaced with Thai red curry paste), a Tbs of soy sauce and a tsp of sugar.
Throw in some chopped cherry tomatoes and some peeled shrimp and bring to a bubble until the shrimp are pink and cooked. Serve over rice with some toasted cashews.
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