Thai Curried Vegetables with Adzuki Beans

(3 votes)

2 tablespoons vegetable oil
1 red bell pepper seeded and cut into strips
1 chayote squash seed removed and cut into thin strips
1 cup chopped bok choy leaves or swiss chard leaves
6 to 8 mushrooms sliced
1 thai eggplant (or half a small eggplant) cut into thin strips
1 tablespoon minced fresh ginger root
2 to 3 teaspoons panang goong or red curry paste (available in asian markets and specialty sections of supermarkets)
1 cup canned light coconut milk
2 tablespoons light soy sauce
1 tablespoon lime juice
1 cup cooked or canned adzuki beans or small red
chili beans drained
1 tablespoon cornstarch
1 tablespoon warm water

Heat the oil in a skillet or wok over medium heat and add the bell pepper, chayote squash, bok choy, mushrooms, and eggplant. Cook for 10 to 12 minutes, stirring occasionally. Add the ginger and curry paste and stir-fry for 1 to 2 minutes more. Stir in the coconut milk, soy sauce, lime juice, and beans and bring it to a simmer. Meanwhile, combine the cornstarch and water in a small mixing bowl. Whisk the cornstarch mixture into the coconut-curry mixture and simmer for 2 minutes more, stirring frequently.

 Serve the dish with jasmine rice or brown rice.


Brenda Stobie, Preston, UK

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