Tuesday, November 20, 2007

roasted red curry carrots

This is another recipe I found first in Food & Wine. I thought it would add a little zing to our Thanksgiving table.

1 tablespoon olive oil
1 tablespoon unsalted butter, softened
1/2 teaspoon Thai red curry pas
In a 1 1/2 quart shallow baking dish, mix the oil, butter, and curry paste together.
1 pound baby peeled carrots
1 tablespoon julienned fresh ginger
1 clove garlic, chopped
1/4 cup water
Add the carrots, ginger, and garlic to the paste mixture and toss to coat. Season with a little salt and add the water. Cover the dish tightly with foil and roast for about 30 minutes in a 425 oven. Remove the foil and cook another ten minutes, until the water has evaporated.

Can be served hot or at room temperature.