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Thai Red Curry with Vegetables

May/June 2013

Your rating: None Average: 4 (4 votes)

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.


Thai Red Curry with Vegetables Recipe

1 Review for Thai Red Curry with Vegetables

04/27/2013
Exceptional Seasonal Flavors

I hope I remember to make this spicy vegetable stew every Spring from now on. We loved looking at it in the bowl. We loved smelling it. We loved relishing the combination of tastes. Beyond that it is even low-cal and filled with nutrients. WOW!!

Beautiful, Healthy, Seasonal
Comments (1)

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Anonymous wrote 1 year 6 weeks ago

This is a wonderful recipe,

This is a wonderful recipe, but I found the sauce to be a little watery and the wonderful flavors to be muted as a result. Next time, I will reduce or eliminate the water and either pre-cook the sweet potatoes or cook them in just the coconut milk.

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