Dana Treat – Treat Yourself

Winter Vegetable Thai Curry

Posted February 12, 2009

Red Curry with Winter Vegetables and Cashews
Adapted from
Real Vegetarian Thai
Serves 4 generously

1 can unsweetened coconut milk (DN: I used reduced fat)
2 or 3 tbsp. red curry paste (recipe follows)

Vegetable oil

1 yellow onion, thinly sliced

Kosher salt

8 oz. extra firm tofu, drained, patted dry, and cut into 1 inch cubes

1 cup vegetable stock

1/2 pounds assorted winter vegetables such as squash, sweet potatoes, carrots and/or
parsnips, everything cut into 1-2 inch pieces

1 tbsp. light brown sugar

1 tsp. soy sauce

cup salted, dry-roasted cashews
cup chopped cilantro

Shake the coconut milk can well. Spoon out 1/3 cup into a small saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it starts to release its fragrance. Add the curry paste and cook for about 3 more minutes, mashing the paste into the coconut milk.

Meanwhile, heat a large skillet or dutch oven over medium heat. Add enough vegetable oil to lightly coat the bottom of the pan, then add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are softened, about 8 minutes.

Add the chopped winter vegetables and saute for another 5 minutes. Add the curry mixture, the rest of the coconut milk, the stock, soy sauce, and sugar and bring to a boil. Give it a good stir, then reduce the heat to simmer and cover. Cook, stirring occasionally, until the vegetables are soft, about 20 minutes.

Just before serving, add the cashews and cilantro. Serve over rice.

Red Curry Paste
Adapted from
Real Vegetarian Thai
Makes about 1 cup

McDermott suggests using chilies de arbol here which are finger-length and quite spicy. I didn’t have any on hand so I used Guajillo chiles which are much less spicy.

20 dried chilies de arbol
1 tbsp. whole coriander seeds

1 tsp. whole cumin seeds

1 tsp. freshly ground black pepper

3 stalks lemongrass

cup chopped fresh cilantro
cup coarsely chopped shallots
2 tbsp. coarsely chopped garlic

1 tbsp. coarsely chopped peeled fresh ginger

>Zest of 1 small lime
1 tsp. salt

Stem the chilies and shake out and discard the seeds. Break into large pieces. Place the chilies in a small bowl, add warm water to cover, and set aside to soften for about 20 minutes.

In a small skillet over medium heat, dry-fry the coriander and cumin seeds until they are fragrant, about 3 minutes. Allow to cool, then grind in a coffee grinder or a mortar and pestle.

To prepare the lemongrass, trim away and discard any root section below the bulb base, and cut away the top portion, leaving a stalk about 6 inches long, including the base. Remove the outer layer of “skin”, then finely chop the stalks.

Drain the chilies and combine them with the lemongrass, ground spices, and the remaining ingredients in a mini food processor or a blender. Pour in 2 tbsp. of water and combine to a fairly smooth puree. You may need to add more water to keep the blades moving. Store in an airtight container in the refrigerator up to one month.

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