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Green Curry Vegetable
A lovely refreshing curry.
Prep Time: 00:15
Cook Time: 00:20
13 1/2 one-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons tamari sauce
4 teaspoons palm sugar
6 tablespoons homemade thai green curry paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) asian eggplant
8 large basil leaves, cut into thin chiffonade
1Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well.
2In a medium bowl, combine vegetable stock, tamari sauce, and palm or brown sugar. Stir until the sugar is dissolved.
3Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
4Add the tamari mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
5To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
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