Wednesday, May 30, 2012

Vegetarian Thai Curry

I love coconut curry, and it's so easy and delicious to make at home. I recently tried a new recipe for the classic Thai dish, and it is definitely a keeper. The curry is has a very gentle heat that warms the mouth but does not leave behind any lingering spice. The flavor is absolutely divine! This vegetarian version is loaded with fresh vegetables simmered in a coconut curry sauce sweetened with a touch of brown sugar. The sauce is so simple, and you can modify the recipe to include any vegetable you enjoy, or you can even add meat! Enjoy this meal with a side of fresh spring rolls and jasmine rice.

Vegetarian Thai Curry
A medley of fresh vegetables simmered in creamy coconut milk.
Serves 4

1 cup coconut milk
1 cup water
1 tablespoon brown sugar
1 tablespoon red curry paste
2 tablespoons vegetable oil
1/2 cup onion, diced
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 cup red potato, cubed
1 cup green beans, halved
1 cup cauliflower, florets
1 cup eggplant, chopped
1/2 cup red bell pepper, sliced
2 tablespoons fresh lime juice
Salt and pepper, to taste
2 tablespoons fresh cilantro, torn
2 tablespoons dry-roasted peanuts, chopped
Whisk the coconut milk, water, sugar, and curry paste in a bowl and set aside.

Heat the oil in a large skillet over medium-high. Add the onion, garlic, and ginger; sauté 3 minutes. Stir in the potatoes and coconut milk mixture; simmer 10 minutes. Add the beans and cauliflower, and simmer for 5 minutes. Then stir in the eggplant and bell pepper and simmer 5 more minutes, or until sauce is thickened, stirring occasionally.

Stir in lime juice, salt, and pepper. Garnish each serving with cilantro and peanuts. Serve with warm jasmine rice.

Recipe by Sarah Lang

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