THAI WHITE CURRY RECIPE RECIPES

THAI VEGETABLE CURRY RECIPE - FOOD & WINE

Thai Vegetable Curry Recipe - Food & Wine image

Green curry paste can be pretty fiery. If that's appealing to you, lay it on! If not, use just a little, or try red or yellow curry paste instead. These are somewhat milder—though in no way bland—and they're becoming more and more available in the Asian section of supermarkets. Serve the curry with steamed jasmine or regular white rice.Plus: More Vegetable Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons cooking oil
1 onion, sliced thin
1 to 1 1/2 teaspoons Thai green curry paste
1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
1 cup canned low-sodium chicken broth or homemade stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt
1/3 cup drained canned bamboo shoots, halved
1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes
1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomato, chopped
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves

Steps:

In a Dutch oven, heat the oil over moderate heat. Add the onion 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, and broccoli. 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.

THAI VEGETABLE CURRY RECIPE - THAI.FOOD.COM

Thai Vegetable Curry Recipe - Thai.Food.com image

Green curry paste can be pretty fiery. If that's appealing to you, lay it on! If not, use just a little, or try red or yellow curry paste instead. These are somewhat milder--though in no way bland--and they're becoming more and more available in the Asian section of supermarkets. Serve the curry with steamed jasmine or regular white rice. Also great with added chicken or shrimp. Food & Wine Magazine. Wine: An off-dry gewürztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons cooking oil
1 onion, sliced thin
1 1/2-3 teaspoons thai green curry paste
1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
1 cup homemade chicken stock or 1 cup vegetarian stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt (optional)
1/3 cup drained canned bamboo shoot, halved
1 lb boiling potato, peeled and cut into 1/2-inch cubes, I cube mine smaller then 1/2 inch
1 lb broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomatoes, chopped
1 finely chopped carrot (optional)
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves (I use fresh Thai Basil)

Steps:

In a Dutch oven, heat the oil over moderate heat. Add the onion 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, and broccoli. 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.
Variations:.
Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.

Nutrition Facts : Calories 408, FatContent 26.3, SaturatedFatContent 18.7, CholesterolContent 0, SodiumContent 453.1, CarbohydrateContent 40, FiberContent 6.3, SugarContent 6.6, ProteinContent 10.3

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