From: Everyday Vegetarian Cooking
Servings: 4
Tags: vegetarian, main, thai, todo: fix groupings
Last Made: June 30, 2018
Scott:
Ana:
Alex:

Ingredients

  • 1 Tbs oil
  • 8 oz pickling onions
  • 1 lb baby potatoes
  • 10 oz carrots, cut into 1" pieces
  • 8 oz can whole mushrooms, drained
  • 1 cinnamon stick
  • zest of 1/2 lime
  • 1 bay leaf
  • salt
  • 8 oz coconut cream
  • 1 Tbs lime juice
  • 1 Tbs brown sugar
  • 1 Tbs Thai basil, shredded
  • 1 Tbs roasted peanuts, crushed
  • Thai basil leaves to garnish
  • Curry Paste:
  • 1 Tbs oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 8 cloves
  • 1/2 tsp fennel seeds
  • seeds from 4 cardamom pods
  • 6 shallots, chopped
  • 3 cloves garlic, chopped
  • 1 tsp lemongrass, white part only, finely chopped
  • 1 tsp ginger, chopped
  • 4 large dried red chilies
  • 1 tsp ground nutmeg
  • 1 tsp white pepper

Steps

1) Make curry paste: heat oil in frying pan on low. Add coriander, cumin, cloves, fennel, and cardamom. Cook 1-2 minutes until fragrant. Place in food processor and add shallots, garlic lemongrass, ginger, chilies, nutmeg, and pepper. Process until smooth, adding a little water as needed 2) Heat oil in large pan. Add curry paste, stirring over medium heat for 2 minutes until fragrant. 3) Add vegetables, cinnamon, zest, bay leaf, salt, and water to cover (~2 cups). Simmer, covered, 30-35 minutes, stirring frequently. 4) Add coconut cream and cook uncovered for 4 minutes. Add lime juice, sugar, and basil. Add water if necessary. 5) Serve with peanuts and basil leaves.

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