Join host Jamila Crawford on a tasty journey through Southeast Asia. In this episode, she'll show you how to prepare her recipe for Thai Red Curry w- Vegetables (from her forthcoming cookbook; CULTURE CLASH: globally-inspired recipes by EARTHCANDY GOURMET VEGAN CUISINE©).
Thai Red Curry w- Vegetables (serves 4)
2 tbsp. sesame oil
1 med. Yellow onion, peeled and sliced
½ cup each: red bell pepper, zucchini, snap peas (fresh), slivered
½ cup carrot, peeled and matchstick-sized
1 cup bite-sized broccoli florets
2 Tbsp red curry paste
1 can (14 oz.) coconut milk
¼ cup shitake mushroom, sliced
3 Tbsp soy sauce
2 tsp. raw sugar
cilantro and scallion (both chopped) for garnish
Set a wok over medium-high heat and add the sesame oil. When the oil is quite hot, add the onion and saute for about 2 minutes, or until the onion is softened.
Add bell pepper, zucchini and snap peas and stir for 2 minutes. Next, add carrots, broccoli and curry paste and blend into vegetables. Pour coconut milk and soy sauce.
Add mushroom and carrot and bring to a boil.
Reduce heat to simmer, about 15 minutes.
Turn heat off and all cilantro and scallion for garnish, mixing well.
Serve directly from the wok over individual bowls mounded with jasmine rice (optional)