Saturday, February 15, 2020

Thai Vegetarian Curry

Sometimes you just want vegetables.  This is a healthy, delicious Thai curry.  Great comfort food and easy to make.  Serve over basmati rice or noodles.

 1              13 1/2-ounce can coconut milk (do not shake can)
½  cup      vegetable stock
4  tsp         soy sauce or tamari soy sauce
4  tsp         brown sugar
6  tbsp      Thai green curry paste
½  cup      diced (1/2 inch) onion
⅔  cup      diced (1/2 inch) red bell pepper
⅔  cup      diced (1/2 inch) zucchini or other summer squash
⅔  cup      diced (1/2 inch) peeled sweet potato
⅔  cup      sliced bamboo shoots, rinsed and drained
1  cup       green beans, trimmed and cut into 1 1/2 inch lengths
⅔  cup     diced (1/2 inch) Asian eggplant
1  lime
8  large    basil leaves, cut into thin chiffonade


Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.

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