Veggie Curry
14 oz. lite coconut milk
1 oz. green or red curry paste
1/2 teaspoon coriander
1 tablespoon ground ginger, or more to taste
1-2 tablespoons minced garlic
2 teaspoons soy sauce
2 tablespoons olive oil
8 oz. can sliced bamboo shoots
8 oz. can sliced mushrooms
1 yellow or red bell pepper, cut into bite size pieces
10-15 baby carrots, cut 1/4-inch-thick
1 large white onion, finely chopped
6 oz. bag snow peas
1 cup cooked, shelled edamame
Heat oil in heavy skillet (not non-stick) over med-high heat. Add onions and carrots, sauté about 3 minutes then add garlic. Sauté until onions are soft and translucent.
Stir in curry paste, ginger, soy sauce, and coriander. Add coconut milk and bell pepper. Bring to a simmer then reduce heat to medium. Simmer for about 15 minutes. (You want the sauce to be thick enough to coat the back of a spoon).
Add snow peas and bamboo, simmer for 5 minutes. Add mushrooms and edamame, simmer until all veggies are heated through, about 2 minutes.
I prefer to serve this with plain couscous, which helps to soak up any curry sauce.
You can always adjust the amount of curry to your liking. This dish is pretty spicy though!
Feel free to change the veggies to your favorites, but leave the onion as is. It is the base for the curry sauce.
SO HOW'D IT GO?
This recipe is delicious!! The sauce thickened more after sitting for a bit. Tastes just as good as any restaurant and it was really easy to make! I put in about 1.5 tablespoons of green curry paste and it was hardly spicy, so I'd recommend using a little more.