Thursday, July 31, 2008

Thai-Style Vegetable Curry

I've had this on my "to-try" list for a long time - it came out in the April 2005 issue of Cooking Light in an article about how to make your own homemade stock. Obviously I did not bust out the veggies and create my own vegetable stock, but we did finally make this recipe. It's very fast and is yummy. I didn't think it was anything special though.


Thai-Style Vegetable Curry
CL April 2005

1 tablespoon canola oil
3 cups chopped onion
1 tablespoon chopped peeled ginger
4 garlic cloves, minced
4 cups Vegetable Stock, divided
2 tablespoons low-sodium soy sauce
2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
1/2 teaspoon salt
1 1/2 cups (1/4-inch-thick) slices carrot
2 cups chopped red bell pepper
2 cups cherry tomatoes
2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
4 cups hot cooked rice noodles

Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.

Yield: 8 servings

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