Stir-Fried Thai Vegetables with Red Curry Paste

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* Exported from MasterCook *

 

Stir-Fried Thai Vegetables with Red Curry Paste

 

Recipe By : Some Like It Hot - Robin Robertson

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Thai

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons safflower oil

1 medium onion -- halved lengthwise

and thinly sliced

1 red bell pepper -- cut into this strips

1 green bell pepper -- cut into thin strips

2 cups fresh broccoli florets -- blanched

1 small hot chili -- minced (optional)

2 tablespoons Red Curry Paste or commercial Thai red

curry paste

2 tablespoons low-sodium tamari

1 teaspoon light brown sugar

1 cup fresh Thai basil leaves

----Red Curry Paste----

12 dried red Thai chilies

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1/2 cup chopped onion

4 cloves garlic -- chopped

1/4 cup thinly sliced fresh lemongrass

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh ginger

2 teaspoons finely grated lime zest

1/2 tablespoon sweet paprika

1 teaspoon nutmeg

1/2 teaspoon salt

1 1/2 tablespoons safflower oil

Fresh cooked jasmine rice

 

For the Vegetables:

Heat the oil in a large skillet or wok over high heat. Add the onion and

stir-fry two minutes until it begins to soften. Add the bell peppers and

stir-fry until almost tender, 2 minutes. Add the broccoli and chili, if using,

and stir-fry 2 minutes until just combined. Remove the skillet from the heat and

add the basil, tossing to combine well. Transfer the mixture to a platter and

serve with rice.

 

For the Red Curry Paste:

Wearing rubber gloves, stem and seed the chilies and cut them into 1/2 inch

pieces. Soak for 20 minutes in a small bowl with enough warm water to cover.

Drain the chilies, reserving 1 tablespoon of the soaking liquid.

 

Place the coriander and cumin seeds in a small skillet over medium heat and stir

until fragrant, about 45 seconds, being careful not to burn them. cool the

spices, then finely grind in a blender or an electric spice grinder. In a food

processor, purée the chilies to a paste with the reserved soaking liquid, the

ground spices, and the onion, garlic, lemongrass, cilantro, ginger, lime zest,

paprika, nutmeg, salt and oil. Keep the curry paste tightly covered in the

refrigerator until ready to use.

 

 

 

 

 

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