Recipe by Joanne Bruno
With every meal having notes of sweet, salty, tangy, spicy, bold flavor it’s not really much of a surprise that Thai is my favorite type of cuisine. After all, how could you ever get bored of something that’s so complex, with each spoonful of each dish bringing something new and intriguing to your taste buds?
This golden thai curry with green beans is no exception. It is filled with four different kinds of vegetables that are simmered in a coconut milk/penang curry paste broth, resulting in a meal that is big on flavor and on health.
Adapted from Vegetarian Times
Joanne Bruno is a food writer and fourth year MD/PhD student. Fine more delicious ramblings over at her blog: Eats Well with Others
For more vegetarian recipes from Joanne:
Calories per serving: 240 per serving
Cooking time: 45 minutes
1 lb sweet potatoes, cubed
3 medium carrots, cut into half moons
1/2 lb green beans, cut into 1-inch pieces
1 tbsp coconut oil
1 medium onion, chopped
3 cloves garlic, minced
2 1/2 tbsp penang or yellow curry paste
1 tbsp peanut butter
1 13.5-oz can light coconut milk
1 tsp. sugar
1 red bell pepper, diced
2 tbsp thinly sliced basil leaves
1. Bring a large pot of salted water to a boil. Cook the potatoes for 7 minutes, then remove with a slotted spoon. Add carrots, cook 10 minutes, and remove with a slotted spoon. Add green beans and cook 5 minutes, remove with a slotted spoon. Set aside all vegetables.
2. Heat oil in pot over medium heat. Add onion and cook 7 minutes, or until starting to brown. Stir in garlic, curry paste and peanut butter. Cook 1 minute. Add coconut milk, 1/2 cup water, and sugar. Bring mixture to a simmer. Stir in potatoes, carrots and bell pepper. Simmer 10 minutes. Add green beans and basil, and cook 2 minutes more.