Thai Vegetable Curry

Thai Vegetable Curry

Thai Vegetable Curry Recipe
Dinner, Thai, Vegan, Vegetable, Curry
Cooks in    Serves 5
  • 3 cups carrots sliced in 1/2 moon shape
  • 2 1/2 cups broccoli include the stalks sliced in 1/2 moon shapes
  • 3 cups zucchini Sliced in 1/2 moon shape
  • 2 cups onion, sliced
  • 2 tsp minced garlic
  • 1 tbsp finely chopped ginger root
  • 3/4 cup sweet red pepper cut in large cubes
  • 1/2 tbsp curry powder
  • 1/2 tsp lemon peel, grated
  • 1/2 tbsp lemon Juice
  • 1 tsp Thai Green Chili Paste
  • 1/2 tsp sea salt
  • 3 tablespoons unbleached flour or corn starch
  • 1/2 cup dry grated coconut
  • 4 cup water
  • 3/4 cup ripe red tomato cubed
  • 1/2 cup peanuts
  • 1 tbsp fresh Basil for garnish
  • 1. Blanch the carrots, broccoli and zucchini in salted boiling water by placing the carrots in the pot first for 4 minutes, then adding broccoli and zucchini for 2 minutes or until brightly colored and al dente. Drain off the resulting stock, reserve 4 cups and keep it hot. Shock the vegetables under cold running water, drain and set aside.
  • 2. Saute the onions, ginger, garlic and red pepper for about 5 minutes. Stir in the curry powder, lemon zest, lemon juice, chili paste and salt, then stir in the flour and coconut
  • 3. Stir in the reserved hot stock, tomatoes and the reserved blanched vegetables. Bring mixture to a boil, then simmer for about 5 minutes. Season to taste. Serve with brown Jasmine rice
  • Nutrient Analysis:
  • Calories: 290
  • Protein: 11 g
  • Carbs: 35 g
  • Total Fat: 15 g
  • Cholesterol: 0
  • Sodium: 587 mg
  • Potassium: 1163 mg
  • Fiber: 11 g

One Response to “Thai Vegetable Curry”

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