Vegan Thai Curry Vegetables by LorettaMach
One 13 1/2-oz can coconut milk (do not shake can)
1 Tbl vegetable oil
1 lb firm tofu
1/2 cup vegetable stock
4 teasp. soy sauce
4 tsp. brown sugar
6 Tablespoons Thai Green curry paste ( Thai Kitchen)
1/2 cup diced onion
2/3 cup diced red bell pepper
2/3 cup diced zucchini or summer squash
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans cut into 1 1/2 inch length
2/3 cup peeled sweet potato ( subs. eggplant)
2/3 cup diced Asian eggplant
8 large basil leaves, cut into thin chiffonade
Open the can of coconutmilk without shaking it. spoon 6 Tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remainingcontents into a medium bowl, and mix well. In the medium bowl, combine
vegetable stock, soy sauce, and brown sugar. Stir until the sugar is dissolved.
Coat a large skillet with vegetable oil and place over medium heat. Arrange tofu cubes in a single layer. Cook until lightly browned on bottoms, about 5 minutes. Flip and cook another 5 minutes. Transfer tofu to a plate.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper,
zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. Serve over jasmine rice.
Other Info (pictures, nutrition, etc)