My apologies this post comes a little after the fact, but early last week I had the opportunity to take a moment out of my hectic schedule, unwind and enjoy some home cooked curry with two of the most fantastic and handsome young men I have the pleasure of knowing. Jacob, my high school prom date, has been a dear friend for 8 years now. Even though years have passed, geographical location has distanced us physically and the whole growing up thing has happened, I consider myself truly lucky to have him as one of my best friends. So, when he was back on the island for reading break I was thrilled to monopolize some of his time by enticing him with a warm, savory meal and a little candid conversation. Although it wasn’t all fun and games, I was sure to put both men to work chopping, mincing and slicing -these men had to work for their supper.
Thai Vegetable Curry
- 1 Tbsp. coconut oil
- 1 onion
- 1 tsp of minced ginger
- 3 carrots
- 2 parsnips
- 1 cauliflower
- ½ cup mushrooms
- 4 heads of baby bok choy
- 3 stalks of baby broccoli
- 1 can coconut milk
- 2 Tbsp. red curry paste
- 1 Tbsp. tamari
- ½ to 1 tsp of chili sauce
- 1 tsp of coriander
- 1 tsp basil
- Juice from one lime
- 1 cup of vegetable broth
- 1 can of sliced bamboo shoots
- 2 Tbsp. fresh cilantro leaves, for garnish
- In a large pot heat the coconut oil.
- Mince the onions and gingers and add to the pot. Sauté until the onions are translucent.
- Chop the carrots, parsnips, cauliflower, mushrooms and Bok Choy into bite sized pieces. Add to the pot and cook veggies for 5 minutes over medium heat, until they begin to soften.
- In a separate bowl, whisk together the coconut milk, curry paste, chili, tamari coriander, basil and lime juice. Stir into veggies.
- Add the broth and bamboo shoots, then bring to a boil. Then reduce to a simmer for 8-10 minutes, or until veggies are cooked through.
- Mince the cilantro and garnish each dish before serving.