Thai Vegetable Curry

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3 tablespoons vegetable oil
3 tablespoons red curry paste
2 cups vegetable broth
2 cups water
3 tablespoons soy sauce
1 tablespoon sugar
1/3 cup sliced canned bamboo shoots
1 medium japanese eggplant
1 medium zucchini
15 green beans
1 handful fresh basil leaves
5 small thai chili peppers
1/2 pound tofu

Chop eggplant and zucchini (peeling is not necessary) into 1 inch dice. Press tofu to remove all excess liquid, then cut into small cubes.  Trim green beans, cut into 1 inch lengths.  Slice chilis on the diagonal into thin ovals (remove seeds and veins if desired).

Warm oil in a saucepan, add curry paste.  (If it pops wildly, remove briefly from heat.)  Mix the paste around until it is broken up and fragrant.  Add vegetable stock and water, bring it to a boil.  Add fish sauce, sugar, bamboo shoots, eggplant, zucchini, and green beans.  Return curry to a boil and simmer until vegetables are barely done.  Remove from heat, add basil, chili peppers, and tofu.  Let stand for 10 minutes, adjust seasoning with soy sauce, and serve with rice.



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