Pork and vegetable Thai curry

This was really good! I made it with things I had on hand, based loosely on this recipe and this recipe .

1/2 small yellow onion, sliced

1 carrot, thinly sliced

1/2 small green pepper, sliced 1 tbsp. ginger, minced 1 tbsp. garlic, minced

spinach cilantro basil

Add a little oil to the sauté pan. Cook the onion for a few minutes.

Add the carrot and cook for a few minutes.

Add cooked sliced pork (3.0 oz.), green pepper, garlic, and ginger and cook for a few minutes.

Add:

1 tbsp. Thai red curry paste 1 tbsp. chili garlic sauce (optional for added heat) 1 tsp. rice vinegar

1 tsp. soy sauce 4.0 oz. unsweetened coconut milk

Cook for a few minutes. If it starts to get too thick, add a little water. I added 1-2 oz. water.

Add a minute before serving:

spinach

And right before serving:

cilanto and basil freshly ground black pepper

Serve with rice.

I only used a quarter of the can of coconut milk, but it appears that it can be frozen so I vacuum sealed and froze it. We'll see how it works when I use a defrosted package.

Update July 10, 2017: The frozen coconut milk worked fine. I didn't even need to blend it first, I just poured it out of the defrosted, vacuum sealed bag. I also added the 1 tbsp. of chili garlic sauce for a bit of spice.