Thai Vegetable Curry
- Mar
- 02
Thai Vegetable Curry
Cooks in
Serves 5
Ingredients
- 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
Directions
- 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
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