Once the vegetables are chopped and ready to roll this Thai curry comes together in a flash.
2 c Thai jasmine rice
3 c water
1/2 t sea salt
1 can of coconut milk (do not shake)
1/2 c vegetable stock
4 t soy sauce*
4 t brown sugar*
6 tablespoons fish-free Thai green curry paste, like Thai Kitchen
1/2 yellow onion, diced
1 bell pepper, diced
1 zucchini, diced
1 sweet potato, peeled and diced
asparagus bunch, cut into 2″ pieces
1/2 eggplant, diced
handful of basil leaves, cut into thin chiffonade
*Tamari or Bragg’s Liquid Aminos can be used in lieu of soy sauce and sugar can be left out if you prefer to avoid it.
There’s a lot of vegetable flexibility here. Some other delicious options are green beans, mushrooms, baby sweet corn, and broccoli. I encourage you to use what you have on hand.
- Combine rice, water, and sea salt in a medium sauce pan. Bring to a boil, stir once, lower to simmer, and cover for 18 minutes. Do not lift lid.
- Spoon 6 T of coconut cream from the top of the can of coconut milk into a deep skillet. Pour remaining contents into a bowl, mix well, and set aside.
- In a medium bowl combine vegetable stock, soy sauce, and sugar until sugar is dissolved, set aside.
- Heat skillet containing coconut cream on medium-high until it bubbles. Add curry paste and reduce heat to medium-low, stirring constantly until fragrant, about three minutes.
- Add onion, bell pepper, zucchini, sweet potato, asparagus, and eggplant. Stir until warm, 2-3 minutes.
- Add remaining coconut milk and bring to boil. Reduce heat to low. Simmer until vegetables are tender, about ten minutes.
- Stir in soy sauce mixture and juice from one lime.
- Serve curry over the rice and top with basil.
Adapted from Vegan Thai Curry Vegetables.
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