11th February 2008

Thai Vegetable Curry

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

posted in Main Dishes, Thai | 2 Comments

6th September 2007

Green Lentil & Vegetable Curry

This recipe from Fitness Foods combined a bunch of tasty veggies, two kinds of potatoes, and savory sauce to make a really tasty, filling meal. We decided next time we make this we’ll use our spicier red curry, as the green curry we went with wasn’t quite as hot as we would have liked.

Green Lentil & Vegetable Curry
1 tsp canola oil
1 large onion, chopped
2 cloves garlic, chopped
1-2 tbsp curry paste
1 tsp turmeric
1 cup green lentils, rinsed and drained
5 cups vegetable broth
1 large carrot, cut into cubes
2 potatoes, cut into cubes
9 oz sweet potato, cut into cubes
12 oz cauliflower florets
5 1/2 oz green beans, trimmed and halved

Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until softened. Stir in the curry paste and turmeric and stir for 1 minute. Add the lentils and broth.
Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes, then add the carrot, potatoes, and sweet potato. Simmer, covered, for 20 minutes, or until the lentils and vegetables are tender.
Add the cauliflower and beans, cover and simmer for 10 minutes, or until the cauliflower and beans are cooked and most of the liquid has been absorbed. Remove the lid and simmer for a further few minutes if there is too much liquid. Serve hot with brown or basmati rice and top with basil and cilantro.

4 Servings.

posted in Fitness Food, Main Dishes, Vegetarian | 0 Comments