Thursday, October 17, 2013

Thai Curried Vegetables

Thai Curried Vegetables
1 clove garlic
1 small onion chunked
2 tbs coconut oil
1 tbs red curry paste (mild)
1 can unsweetened coconut milk
1/2 cup pineapple juice
1/3 cup water
1 tsp salt
1 tsp lemon juice
2 tsp fish sauce
1 1/2 tsp fresh or ground ginger
1/3 cup crushed pinapple
1 small yam chunked and boiled
1 cup zucchini chunked
1 cup mushrooms
1 cup red bell pepper chunked
1 cup uncooked spinach
1 can bamboo shoots
3 cups cooked brown rice

Heat a saute pan to medium high heat, add 1 tbs coconut oil, cook onions and garlic. While the onions and garlic cook scoop cream off the top of coconut milk. In a large bowl whisk together cream and curry paste until smooth. Add coconut milk and next 5 ingredients and mix well. Add to saute pan with pineapple, lower heat to medium and cook sauce for 5-7 minutes. Boil yams until almost all the way cooked through and set aside. In a separate pan add 1 tbs coconut oil and cook zucchini, mushrooms and bell peppers. Once vegetables are cooked add to sauce with spinach and bamboo shoots. Once spinach is cooked add yams. Sauce should be soupy and well blended. Add a scoop of rice to a bowl, pour curried veggies over rice and serve.

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