A picture of Thai Vegetable Curry.

Thai Vegetable Curry

Roxy Donat
Roxy Donat @cook_3320414
Monterey, CA

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.

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Ingredients

30 mins
4 servings
  1. Curry Paste
  2. 2shallots, roughly chopped
  3. 2garlic cloves, finely chopped
  4. 1 tbspfreshly grated ginger
  5. 1 sticklemongrass, finely chopped
  6. 2green chiles, seeded & chopped
  7. 1 bunchcilantro, small
  8. 1 tbspsunflower oil
  9. 1finely grated rind of 1 lime
  10. Vegetables
  11. 1 smalleggplant, cut into chunks
  12. 1red bell pepper, seeded & diced
  13. 8baby bella mushrooms, cut into halves
  14. 1 can14 oz. coconut milk
  15. 1/2 cupwater
  16. 6okra, cut diagonally into 3 pieces
  17. 8baby corn, cut diagonally into 3 pieces.
  18. 1 can5 oz. bamboo shoots, drained
  19. 1/2 cupsugar snap peas, cut into halves diagonally.
  20. 1/2 cupbean sprouts
  21. 1Optional- soy sauce, brown sugar, hot cooked rice, cilantro, and lime wedges.

Cooking Instructions

30 mins
  1. 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. 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. 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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Roxy Donat
Roxy Donat @cook_3320414
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Monterey, CA
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