Thai Vegetarian Curry

1 pound sweet onion
1 pound celery
1-1/2 pounds carrots, peeled
1-1/2 pounds russet potatoes, unpeeled
1 pound okinawan sweet potatoes, unpeeled
1/3 cup raisins
6 cups vegetable stock
1 quart water
1/2 cup rice wine vinegar
4-inch piece ginger, peeled and well smashed
1 stalk lemongrass, chopped
6 pieces kaffir (lime leaves), thinly sliced
1/4 cup chopped cilantro
1/4 cup fresh lime juice
12 ounces coconut milk
4 ounces thai red curry paste
1 tablespoon mushroom soy sauce (see note)

Cut the vegetables into bite-sized chunks and simmer in stock until tender. Add more stock if necessary. Strain. To make the sauce, combine water, vinegar, ginger, lemongrass, kaffir, cilantro and lime juice and simmer until reduced by half, about 40 minutes. Strain.

Stir in coconut milk, curry paste and soy sauce. Thicken with a little cornstarch. Makes about 2 cups.

Pour sauce over vegetables, then garnish with green onion and serve over brown rice. Serves 6.

Note: Mushroom soy sauce is a sweet sauce available in the Asian section of supermarkets.

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