Thai Vegetable Curry

[Guest guest]

Thai Vegetable Curry

Source: The New McDougall Cookbook

 

Serve over brown rice. To be really authentic, coconut milk would be

used in this recipe. Because of the high fat content of coconut

milk, however, the recipe developer substituted soy milk. The

vanilla-flavored ones work best tastewise.

 

1 stalk fresh lemon grass

1 bay leaf

4 - 8 small red chili peppers (depending upon how hot you like your

curry)

1/3 cup water

2 tablespoons (gf) soy sauce

1 2/3 cups vanilla-flavored soy milk (or coconut milk)

1/4 lb. green beans, cut into 1- to 2- inch pieces

2 small zucchini, but in half lengthwise, then thickly sliced

2 small long eggplants, thickly sliced

1/2 lb. broccoli, cut into florets

One 15-oz. can baby corn, drained

One 15-oz. can straw mushrooms, drained

1 tbsp. cornstarch, mixed with 1/4 cup water

15 Thai basil leaves

 

Gring the lemon grass, bay leaf, and chili peppers in a food

processor or with a mortar and pestle. Place the 1/3 cup water and

soy sauce in a large pot or wok. Add the pepper paste. Cook gently

for 2 minutes. Add the soy milk and the fresh vegetables. Simmer,

covered, for 15 minutes, stirring occasionally. Add the corn and

mushrooms. Continue to cook for 2 minutes. Stir in the cornstarch

mixture. Cook, stirring, until it thickens slightly. Stir in the

whole basil leaves until they are slightly wilted.

 

NOTE: Lemon grass is a spice that grows in long stalks about 1/4 to

1/2 inch thick and looks rather like a weed. Thai basil is usually

more purple in color and has smaller leaves than common basil. Both

can be found in Asian markets. If you cannot find these ingredients,

use about 1 teaspoon freshly grated lemon zest in place of the lemon

grass, and use slightly less common basil in place of the Thai (cut

the leaves in half).