To serve four.
|The veggies: eggplant, green beans, asparagus|
red and orange peppers, zucchini, onions
1 can coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp fresh ginger, finely minced
a few kaffir lime leaves
1 tsp lemongrass, finely chopped
1 tsp ground coriander
1/2 tsp cayenne pepper
8 white mushrooms, quartered
8 shitake mushrooms, quartered or halved, depending on size
1 medium onion, in large pieces
1 medium zucchini, in medium pieces
6 baby eggplants, quartered (or one regular size)
2 carrots, medium pieces
1 handful of green beans, halved
1 handful asparagus, halved
1/2 red pepper, large dice
1/2 yellow pepper, large dice
1-2 Thai hot peppers, to taste
1 tbsp lime juice
2 tablespoons nut butter (I use almond butter)
1-2 cups vegetable broth
In a large saucepan, on medium heat, place a few tablespoons of coconut milk and the curry paste. Stir to mix and cook lightly for a few minutes. Add the rest of the coconut milk and heat to a simmer. Add the longer cooking vegetables- the carrots. (potatoes, sweet potatoes if you choose to use them)
Heat a frypan over medium-high heat. Add a little oil and brown the mushrooms. Add the onions and cook until softened slightly. Add to the coconut milk.
Add the vegetable broth, sugar, lime juice, coriander, lemongrass, ginger, cayenne and nut butter to the pan. Add the remaining vegetables. Taste the curry sauce and adjust the seasonings- does it need more fish sauce? more spice?
I prefer my vegetables "al dente" so I don't cook them too long. Serve this dish with rice to soak up all the sauce.