Roasted Vegetables Thai Style |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A recipe from the newspaper. I do not know who came up with this-but they are a genius. There are so many variations that you should have something in your fridge that you have to use up. Ingredients:
vegetables |
1/4 cup peanut or vegetable oil |
1 medium to large potato or turnip, peeled and diced |
1 medium to large eggplant, diced |
1 red pepper, cored stemmed and cut into strips |
1 cup peas (frozen are fine) |
1/2 pound greenbeans, trimmed |
4 peeled shallots, or 1 onion quartered |
8-12 garlic cloves, peeled |
salt and freshly ground black pepper |
2 tomatoes, cut into eighths |
thai curry sauce |
1/4 cup green, yellow, or red curry paste, or to taste, or 1 tbsp.chile paste, or to taste, or cayenne to taste |
1 cup coconut milk |
1/2 cup crunchy peanut butter |
1 tbsp. soy sauce |
garnish |
chopped fresh cilantro, mint and or thai basil leaves |
Directions:
1. To roast vegetables: Heat oven to 450F. Place a deep ovenproof skillet or casserole over medium heat. Add all but 1 tablespoon oil. Heat for 1 minute. Add all vegetables, except tomatoes. Sprinkle with salt and pepper. Stir.
2. Roast in oven, stirring once or twice, for 30 minutes. Add tomatoes. Stir. Roast for 15-30 minutes more. Or until vegetables are beginning to brown.
3. To make sauce: Meanwhile stir remaining oil in small saucepan over medium heat. Add curry paste. Stir. Whisk in coconut milk, peanut butter, and soy sauce. Bring to a simmer. Keep warm.
4. To serve: Stir sauce into roasted vegetables. Taste and adjust seasonings, adding more soy sauce or curry paste, if neccesary. Garnish with herbs. Serve hot or warm.
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