Vegetarian Thai Curry

Submitted by Robin in Kansas

"I developed this recipe by taking the things I liked best from many recipes I have tried. This is lacto-ovo and does not use fish sauce."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 cup white onion, chopped
• 1 -2 tablespoon red curry paste or 1 -2 tablespoon green curry paste
• 1 cup vegetable broth
• 1 (13 1/2 ounce) can coconut milk
• 1⁄4 cup fresh basil, snipped or 2 tablespoons dried basil
• 1 (10 ounce) can bamboo shoots, drained
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 4 -5 cups vegetables, fresh, cut into bite sized pieces (broccoli, mushrooms, peas, cauliflower, zuchinni, asparagus,)
• jasmine rice

directions

1. In a medium saucepan warm oil.
2. Add onions and sauté until clear.
3. Add curry paste and heat for 1 minute.
4. Add broth and coconut milk.
5. Bring just to a boil, reduce heat and simmer for 5 minutes (you could use this 5 minutes to chop vegetables).
6. Add all other and simmer for 10-15 minutes.
7. Serve over jasmine rice.

Reviews

[Tamarisk]

Yummy! I was worried about not putting garlic in with the onions (like I normally would do) and I would never in a million years have tried putting basil in thai- but it was good! I didn't add the water, and I thickened it a bit at end. Tofu would have been nice in it, as would a bit more vege (I only had 4 cups). My non vege husband also liked it.

 

[Chef Kirsten 1]

This recipe is delicious! I used canned Eastern Stirfry Mix (water chestnuts, bean sprouts, bamboo shoots, and baby corn) and broccoli for the veggies, added chopped ginger and garlic to the onion at the beginning, and added marinated tempeh at the end. It was super-delish but next time I will omit the water, as I felt it watered down the coconut flavor and kept the sauce from thickening. Other than that I'll definitely make this again!

 

[Chef Edlear]

I made this for my vegetarian and vegan last night. We all enjoyed it. (even the omnivores in the house) I added in some arrowroot powder to thicken, and used all the types of vegetables that you suggested, including baby spinach and napa cabbage. I used 6 cups total vegetables, and the quantity of sauce could have taken a bit more I think. I threw in some baked marinated, cubed tofu at the end. The finished product was quite zippy. A great recipe, Robin, thanks.