PS... This dish is not vegetarian since it does use fish sauce, but you can swap it out for soy sauce if you would like to keep it vegetarian.
1 large head of cauliflower cut into small florets
1-2 zucchini cut into half moons
1/2 cleaned green beans cut into 1 inch pieces
1 red bell pepper sliced
1 onion sliced
2 Tbs Thai Kitchen Red Curry Paste
2-3 Tbs fish sauce (or to taste)
whole dried red chili (optional)
1 inch ginger grated
2-3 cloves garlic
1 (15oz) can coconut milk
1 large handful Thai Basil leaves
1/2 tsp of brown sugar (optional)
Toasted Almonds (optional)
Heat 1 Tbs of canola oil in a large wok and add ginger, garlic, onion and whole dried chilies. Saute for 1 minute. Next add the Red chili paste and saute for another minute.
Then add the vegetables, fish sauce and coconut milk (and sugar if you desire). Cook until vegetables are to your desired texture. Taste for seasoning. Add fish sauce as needed for salt flavor. If you want to make the vegetarian friendly, swap fish sauce for soy sauce. Finish off with Thai basil leaves. Toast sliced almonds and top dish. This final step is completely optional, but does add a nice crunch to the dish. Serve over rice or noodles. Enjoy.
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