Thai food is so flavorful and so full of healthful fresh vegetables—why don’t I cook it at home more? Naomi Duguid’s story
“Thai Tonight” in the May/June 2013 issue of EatingWell Magazine helped me realize what I’m missing: a few
easy-to-find Thai ingredients.
I just need to slow down in the “Asian” aisle at the supermarket and add a jar of fish sauce and a jar of curry paste to my
shopping cart along with a couple cans of “lite” coconut milk (so when I use one this week I still have one for the next time
I need it).
With those ingredients in my pantry, the next time I run across a Thai recipe I want to make I won’t have to regretfully turn
the page—and I’ll have what I need to make this amazing Vegetarian Thai Red Curry for dinner tonight!
Vegetarian Thai Red Curry
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This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you
can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you’re using cauliflower or eggplant, add
them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red
curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will
still be a knockout.