Saturday, July 2, 2011

Thai Red Curry (vegan, gluten-free)

Heat over a medium flame:
  • 1 Tbsp coconut oil
Add and saute until onions become translucent:
  • 1 cup onion, diced
  • 1/4 cup ginger, sliced thin and small or grated
  • 1 medium jalapeno, diced
  • 8-10 white button or baby Bella mushrooms, sliced thin
Add and saute until zucchini softens
  • 1-2 medium zucchini, in a large julienned-style cut
  • 1 medium tomato, diced or 1 cup Muir Glenn Organic Fire Roasted Crushed Tomatoes (preferred)
  • 1 to 1 1/2 cups frozen pea and carrot blend
  • 3-4 cloves garlic, diced
Add and stir until mixed well; bring to a boil and reduce heat to simmer for 5-10 minutes:
  • 1-4 Tbsp prepared Thai Red Curry Paste, adjust to desired spicy factor (I used Thai Kitchen brand, labeled vegan)
  • 2-3 cups unsweetened coconut milk
Serve with sticky rice or jasmine rice (both cook in a rice cooker nicely).

Note: You can add a grain/veggie meat to this dish (remember most of these contain gluten and/or soy), like the one pictured here. I sauteed them in a separate pan and added them at the end of the veggies and before the Red Curry paste.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!

*gluten free if not adding a grain/veggie meat, can be soy free if you choose a non-soy grain/veggie meat or omit

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