Vegetables in Thai Red Curry

By kspurlock

Ingredients

• 1 small head cauliflower, cut into florets
• 1 cup green beans, stems removed and cut into 2-inch pieces
• 1 T oil
• 1 cup cremini mushrooms, ends trimmed and quartered
• 1 14-oz light coconut milk
• 1 - 2 T thai red curry paste
• 2 T brown sugar
• 2 T tamari or soy sauce
• 1 red bell pepper, cored, and cut into slivers (1 cup)
• 20-30 fresh Thai basil leaves

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Blanch cauliflower 4 minutes until al dente, repeat with beans - rinse under cold water to stop cooking

2. Heat oil add mushrooms and cook 5-7 min, or until browned and they have released some of their juices.

3. In a wide saucepan over medium heat, combine cocnut milk, curry paste, sugar, tamari and 1/2 cup water. Add veggies and half of basil. Simmer 10 minutes. Garnish with remaining basil