Vietnamese Spicy Vegetable Curry

This Heart Smart vegetable curry was developed by Mai Pham for her book: "Best of Vietnamese and Thai Cooking" and is served at her restaurant, "Lemongrass" in Sacramento. She substitutes low fat milk for coconut milk to keep the saturated fat content down. I suggest adding a little coconut flavoring. Also a Vietnamese brand of curry powder such as Golden Bells would be preferred, or use a brand that is low in cumin and fennel.

• Ready In: 1 hr 10 mins
• 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

1. Heat canola oil in a wok or large saucepan, over moderate heat.
2. Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
3. Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
4. Add the low fat milk and brown sugar and bring to a boil.
5. Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
6. Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
7. Just before serving, stir in the lime leaves and basil leaves.
8. Remove from heat and serve with steamed rice.