- THAI VEGETABLE CURRY
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.