I've had this recipe sitting in my recipe binder since June 2007. I'm so glad I finally decided to make it. I switched the original recipe around a bit to make it my own, and I'm happy to report that it came out wonderful. I love curry, and I really enjoy playing around with curry recipes in my house. I recently found a Cooking Light recipe called, Green Jungle Curry that I've already made 2 times this month. I'm hoping to perfect that one a bit more and sharing it.
I love the ingredients in this recipe, but then again I love most vegetarian cooking. That is, vegetarian cooking that puts an emphasis on vegetables and not fake meats. I'm not really down with fake meats. Though, I do enjoy tofu about once or twice a month. I guess that's not fake meat though, more of meat substitute, right? See that little eggplant sticking out? It's from a friends garden, and it's so much more tasty than store bought eggplant. I think it has to do with it's small stature.
This dish is probably going to take between 30-45 minutes to make, but it's worth it. It tastes pretty authentic. I've been cooking curry recipes at home for around 4 years now, and I've always turned to curry powder. While I love curry powder, I'm really loving curry pastes lately. Luckily, curry paste is pretty easy to find in large grocery stores these days. If not, your local Whole Foods will carry it, or of course a local Asian market. The little jars are pretty cheap, and you can easily get three meals out of one jar.
If you've never made curry at home before, I'm going to go ahead and ask you to try it out. It's really simple, and way less intimidating that you may think!
Vegetarian Thai Curry
Adapted from Cuisine at Home June 2007
1 cup coconut milk
1 cup water
1 Tablespoon brown sugar
1 Tablespoon red curry paste
1 Tablespoon olive oil
1/2 a large onion, diced
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
1 small sweet potato, cubed
1 cup green beans, halved
1 cup cauliflower, chopped into small florets
1 cup eggplant, peeled and chopped
1 red bell pepper, thinly sliced
1 lime, juiced
salt and pepper to taste
4 oz dry rice noodles
cilantro and peanuts, chopped for garnish
1. In a bowl; whisk coconut milk, water, brown sugar, and red curry paste until combined.
2. Heat olive oil in a large saute pan over medium heat. Saute onion, garlic and ginger for 3 minutes.
3. Stir in sweet potatoes and coconut milk mixture, simmer for 10 minutes. Add in green beans and cauliflower, and simmer for 5 minutes. Stir in eggplant and bell pepper, cover and simmer for 5-10 minutes, or until vegetables are tender. Stir in lime juice and season with salt and pepper.
4. Bring a pot of water to a boil, remove from heat, and stir in noodles. Let noodles sit for 3-4 minutes before draining. Serve curry over noodles and garnish with cilantro and peanuts.