Thai Vegetable Curry

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When I came across this recipe for Thai Vegetable Curry, I was torn. On the one hand, it featured a lot of produce that we received in our Full Circle Farm delivery box last week. On the other hand, there wasn't a corresponding picture. Eek! Is it just me, or do you like to see pictures of the final product before trying a recipe?! It kind of made me nervous!

So I went ahead and made the recipe even though I had my hesitations. I swapped out the broccoli and used eggplant, as suggested in the recipe notes. Well...I think I understand why a picture wasn't included. Take a look at this appetizing dish:

Haha! Maybe it's my fault...I did use red curry paste instead of green, so I'm assuming that affected the color. And it's not like eggplant, potatoes and bamboo shoots are just bursting with bright, vibrant colors! Terrible picture aside, the recipe was really delicious! I served it alongside some brown rice (cooked in water - obviously - but also a tablespoon of butter. SO good). 

The addition of fresh lime juice at the end really completes the dish, so please don't skip it!

Thai Vegetable Curry
Adapted from: Food & Wine

1 1/2 tablespoons coconut oil
1 onion, thinly sliced
1 1/2 teaspoons red curry paste
1 - 15 oz. can unsweetened/light coconut milk
1 cup chicken broth
1 1/2 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon salt
1 - 5 oz. can sliced bamboo shoots, drained
two potatoes, cubed
1 small-medium eggplant, cubed
1 tomato, chopped
juice from half a lime

In a large stockpot or Dutch oven, heat the coconut oil over medium heat. Add the onion and saute until soft - about 5 minutes. Add curry paste and cook for one minute, stirring constantly. 

Add the coconut milk and broth - bring to a boil. Add soy sauce through eggplant - stir so everything is mixed well. Reduce the heat, and simmer - partially covered - for 15 minutes. 

Stir in the tomato and cook until heated through. Remove from heat and stir in the fresh lime juice. Serve with rice or noodles. 

Yield: 4 servings

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