Vietnamese Spicy Vegetable Curry
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 2 tablespoons canola oil
- 2 shallots, sliced
- 1⁄2 teaspoon garlic, minced
- 2 1⁄2 tablespoons curry powder
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon chili paste (or to taste)
- 2 tablespoons soy sauce
- 1 stalk lemongrass, cut in 1-inch pieces and bruised
- 1 (1 inch) fresh ginger, sliced into 1/2-inch thick pieces
- 3 cups low-fat milk
- 1⁄2 teaspoon salt
- 3 tablespoons light brown sugar
- 2 carrots, peeled and sliced into 1/2 inch rounds
- 1 lb russet potato, peeled and cubed
- 1⁄2 yellow onion, cubed
- 1⁄2 head cauliflower, cut into bite-size pieces
- 2 cups green beans, trimmed and cut in half diagonally
- 3 red ripe tomatoes, cut into thin wedges
- 3 kaffir lime leaves, cut into slivers
- 10 sprigs fresh Thai basil
directions
- Heat canola oil in a wok or large saucepan, over moderate heat.
- Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
- Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
- Add the low fat milk and brown sugar and bring to a boil.
- Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
- Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
- Just before serving, stir in the lime leaves and basil leaves.
- Remove from heat and serve with steamed rice.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.