Wednesday, August 3, 2016

Guest post Recipe for Red Curry Vegetables

Thanks to Dina for sending along this yummy sounding recipe to use up some of that zucchini that is floating around out there!

Red Curry Vegetables

1 tablespoon red Thai curry paste, plus more if needed
3 tablespoons extra-virgin coconut oil or extra-virgin olive oil
1 large onion, chopped 
4-5 small yellow summer squash or zucchini, cut into 3/4-inch chunks
2 large russet potatoes, peeled, cut into tiny cubes
4 cloves garlic, chopped
1 cup lightly flavored vegetable broth
1 can coconut milk
Fine-grain sea salt, to taste

-Mash the curry paste into the coconut oil until the paste is well-incorporated.  Heat this paste in a large skillet over medium heat until fragrant, about 1 minute
-Stir in the onions and a couple of pinches of salt and sauté until tender, 5 minutes
-Add garlic, cook another minute
-Stir in the squash, zucchini and potatoes and cook until the squash starts to get tender, a few minutes
-Add the broth and coconut milk. Bring just to a boil, then lower the heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. 
-Taste and adjust the seasoning, adding more salt or curry paste, if needed. Serve over rice.

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