Ingredients Jump to Instructions ↓


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

  3. 2 tablespoons oil

  4. 2 tablespoons minced garlic

  5. 2 tablespoons minced fresh ginger

  6. 2 tablespoons red curry paste

  7. 1 1/2 tablespoons ground coriander

  8. 1 1/2 tablespoons curry powder

  9. 2 tablespoons paprika

  10. 1 1/2 tablespoons ground cumin

  11. 5 cups coconut milk

  12. 1/4 cup tomato puree, or 3 tablespoons tomato paste

  13. 3 tablespoons soy sauce

  14. 4 tablespoons brown sugar

  15. 1/4 cup chiffonade of basil leaves

  16. Whole basil sprigs

  17. Fix vegetables; set aside.

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

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

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

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

  22. vegetables, reduce heat and simmer until heated through. Season

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

  24. sprigs.

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

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

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

  28. potatoes and squash, separate cauliflower into small florets, slice

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

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

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

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

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

  34. if you like.


Send feedback