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Thai Red Curry with Vegetables

http://www.eatingwell.com/recipes/Thai_red_curry.html

From EatingWell:  May/June 2013

This flavorful Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can also substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If 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.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Cook, stirring, until aromatic, 30 seconds to 1 minute. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more.
  2. Add water and bring to a boil. Cook until the sweet potatoes are almost cooked through, about 5 minutes. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. Stir in dandelion greens (or arugula), basil and fish sauce until well combined. Continue cooking until the asparagus is just tender, 1 to 2 minutes more. Remove lime leaves, if necessary, before serving.

Nutrition

Per serving : 180 Calories; 7 g Fat; 5 g Sat; 0 g Mono; 0 mg Cholesterol; 25 g Carbohydrates; 5 g Protein; 4 g Fiber; 506 mg Sodium; 433 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

Tips & Notes