Thai curry vegetables

Vegan Thai Curry Vegetables

 

 

Ingredients

13 1/2-ounce can coconut milk (do not shake can)

½ cup vegetable stock

4 teaspoons tamari

teaspoons brown sugar

4 tablespoons Thai green curry paste, like  Thai Kitchen, which doesn't have shrimp or fish paste

½ cup diced (1/2 inch) onion

 cup diced (1/2 inch) red bell pepper

 cup diced (1/2 inch) zucchini or other summer squash

 cup diced (1/2 inch) peeled sweet potato

 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 inch lengths

 cup diced (1/2 inch)  eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Instructions

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

Place skillet 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 tamari 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 wild rice.

Ingredients

13 1/2-ounce can coconut milk (do not shake can)

½ cup vegetable stock

4 teaspoons tamari

teaspoons brown sugar

4 tablespoons Thai green curry paste, like  Thai Kitchen, which doesn’t have shrimp or fish paste

½ cup diced (1/2 inch) onion

 cup diced (1/2 inch) red bell pepper

 cup diced (1/2 inch) zucchini or other summer squash

 cup diced (1/2 inch) peeled sweet potato

 cup sliced bamboo shoots, rinsed and drained

1 cup green beans, trimmed and cut into 1 inch lengths

 cup diced (1/2 inch)  eggplant

1 lime

8 large basil leaves, cut into thin chiffonade

Instructions

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

Place skillet 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 tamari 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 wild rice.

Leave a Comment

Your email address will not be published. Required fields are marked *