The recipes you will see featured here will represent multiple cuisines (Asian, Mediterranean, German, Middle Eastern and more). It seems like a natural extension of my passion for a sustainable and just food system to also share my passion for food, cooking, and baking. To learn more about what we (my partner, Darryl Benjamin, and myself) are doing to transform food systems through Real Food Seminars and The Breakthrough GMO Education Project, please visit our website.
Thai Vegetable Curry
Cooking is therapeutic for me. There is no better feeling than picking out fresh ingredients and transforming them into a mouth-watering dish. My most recent creation is a non-traditional, but very tasty Thai Vegetable Curry. First of all, a shoutout to Cookie & Kate, who’s Thai Red Curry Recipe served as the base for my creation. But I did not shop for a recipe, rather I shopped for what vegetables inspired me that day at our local coop, and I ended up with some lovely carrots, broccoli and red peppers. My pantry is alway stocked with staples such as onions, garlic and various spices and sauce or sauce bases. So I decided to transform the bounty from the store into a Thai Curry.
I don’t usually include the starch in a recipe, as most people already have their favorite way to cook rice or pasta — in this case, I made Jasmine Rice in my rice cooker, which I find complements curries the best.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
2 tablespoons olive oil
2 medium sized yellow onions
3 cloves garlic
3 large carrots
1/2 head broccoli
2 red peppers
4 tablespoons red curry paste (reduce to 3 if you like it milder)
2 cans coconut milk
1 cup vegetable broth (chicken broth works in a pinch, but renders the recipe non-vegetarian)
1 teaspoon coconut sugar (substitute light brown sugar if you don’t have coconut sugar on hand)
2 tablespoons low sodium soy sauce
1 tablespoon black soy sauce (optional)
1 tablespoon rice vinegar
1 tablespoon lemongrass paste (I only use this because it is hard to find fresh lemongrass where I live)
1 teaspoon turmeric
Salt to taste
Fresh ground pepper to taste
Instructions
- Finely chop onion, set aside.
- Finely chop garlic, set aside.
- Peel and chop carrots, set aside.
- Wash peppers, cut into thin 1 inch long strips.
- Wash broccoli, separate into uniform small florets, cut in half if too large.
- Heat a large skillet over medium heat, then add olive oil.
- Add chopped onions, sauté until translucent, stirring frequently, about 5 minutes.
- Add garlic, sauté another 30 seconds.
- Add carrots, continuing to sauté while stirring frequently for another 5 minutes.
- Add red peppers and broccoli, sauté for another 5 minutes.
- Stir in the curry paste, cook for another 2 minutes.
- Add coconut milk, broth, and sugar. Stir to combine.
- Bring to a simmer over medium heat. Reduce heat and continue to simmer for 5 to 10 more minutes, stirring occasionally.
- Remove skillet from heat, add salt, pepper, soy sauce(s), rice vinegar, lemongrass paste, and turmeric.
- Serve over jasmine rice and garnish with fresh cilantro, or basil, or parsley.
If you are not a vegetarian, I could also see this recipe with the addition of shrimp, I would suggest 1 pound medium sized shrimp for this, added to the curry about 3 minutes before taking it off the flame.
Please comment with questions or whether you liked it or not, and please feel free to share with friends. Thank you! Sigrun
Sigrun's Culinary Adventures 