
Thai Vegetable Curry

This is a bright, fresh, vegetable-loaded soup. You can substitute green curry paste for the fresh.
Thai Vegetable Curry
This is a bright, fresh, vegetable-loaded soup. You can substitute green curry paste for the fresh.
Cooking Instructions
- 1
For curry paste, place shallots, garlic, and ginger in a food processor. Add lemongrass, chiles, lime rind, and cilantro stalks (save leaves) and pulse until finely chopped.
- 2
Heat oil on lg. saute pan. Add curry paste and heat over med. high heat for 1 min. Add eggplant, red pepper, and mushrooms and cook 1 minute. Add okra, baby corn, and bamboo shoots and cook until veggies are tender about 5 min. Add snap peas and bean sprouts and cook another 30 sec.
- 3
Taste and add a dash of soy sauce or teaspoon of sugar if needed. Serve with rice, cilantro leaves, and lime wedges.
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