The Secret Ingredient : Veggie Red Coconut Curry Recipe
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Category
Mains
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Cusine
Indian
What do you need?
How to make?
Ingredients
Kosher salt
3/4 pound yam, peeled, in a half-inch dice
6 ounces green beans, trimmed
1/2 pound broccoli florets
1 red pepper, in strips
2 carrots, cut as thinly as possible on an angle
2 13.5-ounce cans coconut milk
2 to 3 tablespoons Thai red curry paste
1 lime, quartered
Directions
Bring a large stockpot of water to boil. Salt the water. Set a timer to 10 minutes. Add the yams. After 5 minutes, add the green beans. When there are 3 1/2 minutes left, add the broccoli. When there are 2 minutes left, add the red pepper and carrots. When the timer goes off, drain the vegetables into a large colander. Return the stockpot to the stove over medium heat. Add the coconut milk and Thai curry paste , and whisk to combine. Taste, and season with salt. Once the coconut milk is hot, add the vegetables, and allow them to simmer in the curry for 1 to 2 minutes. Serve over rice.