11th February 2008

    Thai Vegetable Curry

    posted in Main Dishes, Thai |


    Lisa was looking for a recipe to utilize the rest of our veggies from the CSA box, and came across this recipe from Food & Wine Magazine. Potatoes and broccoli are the big players here, with a supporting cast of mushrooms, tomatoes, and basil. The green curry paste we had on hand was pretty subtle, but still added a nice flavor to the dish.

    Chris says:

    Hot damn, I like this!

    Lisa says:

    What? It’s not hot at all. The flavor is really good though.

    Chris says:

    I didn’t mean “spicy” damn… I really like the flavors, too, and you can always make it spicier with the ol’ rooster…

    Lisa says:

    I like these generous portions… Hm, guess what I’m having for dinner tomorrow night while you’re at school?

    Thai Vegetable Curry
    ——————–
    1 1/2 tablespoons cooking oil
    1 onion, sliced thin
    1/2″ ginger, sliced thin
    1 to 1 1/2 teaspoons Thai green curry paste
    14 oz can light coconut milk
    1 cup chicken broth
    1 1/2 tablespoons soy sauce
    1 teaspoon brown sugar
    1 teaspoon salt
    1/3 cup drained canned bamboo shoots, halved
    1 pound potatoes, peeled and cut into 1-inch cubes
    1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
    8 oz mushrooms, sliced
    1 tomato, chopped
    1 1/2 teaspoons lime juice
    1/3 cup thin-sliced basil leaves

    In a large saucepan, heat the oil over medium heat. Add the onion and ginger and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
    Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, broccoli, and mushrooms. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
    Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

    Serve with rice.

    4 Servings

    Print This Recipe
    This entry was posted on Monday, February 11th, 2008 at 10:29 pm and is filed under Main Dishes, Thai. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 2 responses to “Thai Vegetable Curry”

    1. 1
      On February 11th, 2008,Cathleen said:

      Tip on the rooster sauce if you want some spice. Try simmering some meatballs in a crockpot in TWO 28-oz bottles of that stuff for five long hours. Just the steam that rises when you open the lid will make you weep–one bite will make you wail. We dubbed this recipe “fireballs.” It’s Chris’s fault, though–the recipe called for chili sauce, and he told me that was chili sauce! I guess it IS, but not so much the one the recipe asked for. Apparently that was more a chili sauce used to make sloppy joes. Who knew??? :-)

    2. 2
      On February 12th, 2008,We Are Not Martha said:

      YUM!!! This looks like it’s right up my alley. I never cook with curry and this might be the perfect place to start!

    Leave a Reply


    Page optimized by WP Minify WordPress Plugin