Third day into a week long challenge to eat vegetarian dinners, tonight is Thai night. I’ve adapted about 6 recipes that I found to make use of the items in my fridge and pantry.
Ingredients:
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
1 Tbsp shallot, minced
1 1/2 tsp red pepper flakes
2 Tbsp lemongrass, minced (from our yard!)
2 Tbsp red curry paste
1 Tbsp red chili paste
1/2 onion, chopped (only had a red onion)
2 medium sweet potatoes, peeled and cut into 1 inch chunks
1 medium head of cauliflower, cut into florets
3 medium carrots, cut into 1 inch rounds
2 medium zucchini, cut into 1 inch rounds
1 cup mixed sweet peppers (red, yellow, orange)
1 fresh jalepeno, chopped
2 cups Chicken Broth
1 13oz can light Coconut Milk (all of the recipes call for full fat milk, but I had light in the pantry)
1 tsp Salt
white rice, for serving
fresh chopped cilantro and basil for topping
Step 1 – Saute the garlic, ginger, shallot, red pepper flakes, and lemongrass in enough olive oil (or vegetable oil) to cover the bottom of a large dutch oven or Le Creuset pot – about 2 minutes until softened, fragrant and browning – careful not to burn.
Step 2 – Add the broth and deglaze the pan if necessary. Add the vegetables, coconut milk, and salt. Stir to combine and bring to a boil. Reduce heat to a simmer and simmer uncovered about 30 minutes, until veggies are tender and sauce is delicious 🙂
Serve over white rice (I know, I know, but I couldn’t opt for wild or brown in this case). Top with shreds of basil and chopped cilantro.
#yumm. #mightbeevenbettertomorrow
