->Thai Curry 10 <-

Serves 6 10 cups sliced (1/4-inch thick) blanched vegetables

2 tablespoons oil

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

2 tablespoons red curry paste

1 1/2 tablespoons ground coriander

1 1/2 tablespoons curry powder

2 tablespoons paprika

1 1/2 tablespoons ground cumin

5 cups coconut milk

1/4 cup tomato puree, or 3 tablespoons tomato paste

3 tablespoons soy sauce

4 tablespoons brown sugar

1/4 cup chiffonade of basil leaves

Whole basil sprigs

Fix vegetables; set aside.

Heat oil in a large, heavy saucepan over low heat. Add garlic,

ginger, curry paste and spices; saute about 1 minute, stirring

constantly so mixture does not burn. Add coconut milk, tomato puree

(or paste), soy sauce and brown sugar. Bring just to a boil. Add

vegetables, reduce heat and simmer until heated through. Season

with salt if necessary. Fold in chiffonade. Garnish with basil

sprigs.

Vegetable Note: Use vegetables such as zucchini, cauliflower, green

beans, carrots, potatoes, sweet potatoes, chayote squash, fresh

peas, red pepper. Slice zucchini and carrots on a bias, cube cooked

potatoes and squash, separate cauliflower into small florets, slice

red pepper into rings or strips, and leave the peas whole. Blanch

zucchini, carrots, squash, beans, cauliflower and peas separately;

refresh under cold running water to maintain a bright color. If

using red pepper strips, place in a strainer over the sink and pour

boiling water over. Microwave potatoes until tender; cool, peel and cube. Serve with rice and chutney. You can add cubed, sauteed firm tofu,

if you like.