Mock Thai Curry

This is an adaptation of the hearty and flavorful Thai recipe. It is slightly sweet, slightly spicy, and fills your home with a mouthwatering aroma that can only be beat by its incredible flavor. I altered the recipe because many of the authentic ingredients (lemongrass, galangal, tamarind, palm sugar, etc.) are not available in my area. You should be able to find all the ingredients in this recipe at Super Wal-Mart or a well-stocked supermarket. I have entered this as a vegetarian dish, but you can substitute any protein you like for the chick peas. I hope you enjoy it as much as I do!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2 -3  tablespoons canola oil or 2 -3  tablespoons  peanut oil
• 1  yellow onion, thinly sliced*
• 1⁄2 red bell pepper
• 1⁄2 green bell pepper
• 1 (16 ounce) can chickpeas (Garbanzo Beans)
• 1 (14 ounce) can coconut milk
• 3⁄4 teaspoon garlic powder (or 3 cloves fresh garlic, crushed)
• 1⁄2-1  tablespoon dried cilantro
• 2  teaspoons garam masala
• 1⁄8 teaspoon  red pepper (or more, to taste)
• 1⁄8 teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1  teaspoon dried basil
• 1  tablespoon fish sauce (Asian food section)
• 1  teaspoon lime juice
• 2  tablespoons brown sugar
• 1  cup basmati rice or 1  cup  jasmine rice

Directions

1. In a medium skillet, heat oil over medium heat and stir fry the onion, bell peppers, and chick peas in just enough oil to prevent the food from sticking to the bottom of the pan. (*You can use about half a bag of frozen "season blend" instead of the fresh onion and bell pepper to save time. You can also substitute 1/2 pound of any protein--diced chicken, sliced beef, shrimp--for the chick peas.).
2. Meanwhile, in a medium sauce pan, combine the coconut milk and all seasonings through Lime Juice. Heat gently while you saute the vegetables. Allow the sauce to get slightly thick and bubbly. Reduce to low heat.
3. When the vegetables are golden and tender (and the meat is thoroughly cooked, if you used any), add the brown sugar and allow to glaze, becoming caramel brown and slightly syrupy. Add this mixture to the curry sauce, and simmer on low while the rice is cooking.
4. Cook the rice according to package directions. Serve curry over rice and enjoy!