04.04.16

Veggies in Coconut Curry Broth

Curry paste and coconut broth are both two things I always have on hand in my pantry. I find that you can literally saute any veggie or cook pretty much any protein and make a coconut curry sauce or broth and have dinner in less than 30 minutes. This coconut curry broth goes well ladled over any assortment of sautéed veggies for a filling and satisfying meatless meal. Add some cooked shrimp or chicken to it if you aren’t keen on the whole meatless idea, or even add some zoodles for a more noodle-bowl like dish.

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Ingredients (serves 3-4):

  • 1 bunch of asparagus
  • 1 head of broccoli
  • 1 shallot
  • 4 baby bella mushrooms
  • 1/4 head of purple cabbage
  • 2 cloves of garlic, minced
  • 4 tbsp. cooking oil (I used grapeseed oil)
  • 2 tbsp. Red Curry Paste
  • 2 cloves of garlic, minced
  • 2-3 thai chilies, thinly sliced (optional if you like really spicy foods, the red curry paste already has some spice to it!)
  • 2 (12oz) cans unsweetened coconut milk
  • 2 cups vegetable or chicken broth
  • 2 tbsp. fish sauce
  • 2 tbsp. fresh lime juice
  • 2-3 tbsp. fresh cilantro leaves
  • 2-3 tbsp. fresh mint leaves, loosely chopped
  • 2-3 tbsp. fresh thai or regular basil, loosely chopped

Method:

1.Break off woody ends of asparagus and discard.  Cut asparagus tips into 1.5 inch pieces. Cut broccoli into florets. Peel, then thinly slice the shallot.  Remove the stem from the mushrooms and slice. Thinly slice the purple cabbage. Place all of these prepped veggies in a bowl, set aside.

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2. In a large saucepan, heat 2 tbsp. oil over medium heat. When hot, add garlic, red curry paste, and thai chiles (if you are using them). Saute for 2-3 minutes, stirring often.

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3. Pour in your coconut milk, 2 cups of chicken broth, fish sauce, and the lime juice. Stir and bring to a boil, reduce heat to low and cover, stirring occasionally, while you prepare your veggies.

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4. In a separate large skillet or wok, heat 2 tbsp. oil over medium-high heat. When piping hot, add your bowl of veggies that you chopped earlier and 2 tbsp of broth. Stir fry until broccoli and asparagus is tender and cooked through, about 7-8 minutes.

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5. Place sauteed veggies in a bowl, then ladle broth over the top of the veggies. Top with freshly chopped mint, basil and cilantro. Serve and enjoy!

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