Thai Red Curry Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You could use regular coconut milk instead of lite for a richer flavor, but using the light saves a lot of fat and calories. You can use any vegetables in this that you like, and some lemongrass would be good in here too. Ingredients:
1 tablespoon vegetable oil |
1 onion |
1 large carrots or 2 small carrots, sliced |
1 stalk celery |
1/2 bell pepper |
1 (8 ounce) can bamboo shoots, strips, drained |
1 small savoy cabbage, thinly sliced (or 1/2 large head) |
1 head bok choy, green parts only, sliced |
1 head broccoli, cut into florets |
1 cup button mushroom, sliced |
1 zucchini, sliced into half moons |
3 tablespoons red curry paste |
1 (14 ounce) can light coconut milk |
fresh basil, cut into strips (if you can find thai basil or holy basil, use it) |
Directions:
1. In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.
2. Add the rest of the vegetables and saute for another two or three minutes.
3. Add curry paste and stir until all vegetables are coated.
4. Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.
5. Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.
6. Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.
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