Thai red curry vegetables
Pay attention to the level of heat when you buy your curry paste. If you end up with a paste that's too hot for you, you may be tempted to reduce the amount. Unfortunately, since the spices and flavor also come from the curry paste, you'll then end up with a bland dish. Rather take the effort to find a brand that makes mild red curry and be sure to use the full amount.
Course: Main Course
Cuisine: Indian, Thai
- 1/4 - 1 cup green beans
- 1-3 large carrots
- 1 red onion
- 1 T vegetable oil
- 2 T red curry paste
- 10 oz coconut milk
- 1 T brown sugar
- 1 vegetable bouillon block
- 1/2 c water
- 15 cherry tomatoes
Remove ends from green beans and cut in half. Peel and slice carrot in thin slices so that you have a total of 2 cups beans and carrots together. Chop red onion in eights and break into pieces.
Heat 1/2 cup water to boiling (in microwave) and stir in bouillon block to dissolve.
Heat vegetable oil in pan over medium-high heat. Add curry paste and mash to blend, cooking about 1 minute.
Slowly add coconut milk, one tablespoon at a time, stirring continuously to incorporate.
Add bouillon and brown sugar.
Add vegetables. Turn heat to medium and simmer, covered, for 10 minutes.
Add cherry tomatoes. Simmer uncovered for another 10 minutes or until vegetables are tender.
Serve with rice.
This recipe also works with Indian curry paste.