Recipe: Vegan Thai Curry Vegetables
This one is restaurant quality.
I found the most perfect Thai curry recipe last summer and have made this so many times ever since. It tastes just like takeout. I do cut the sugar in half and I’ve made this with red curry paste a few times.
One 13½-ounce can coconut milk (do not shake
½ cup vegetable stock
4 teaspoons soy sauce or tamari soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
½ cup diced (½ inch) onion
⅔ cup diced (½ inch) red bell pepper
⅔ cup diced (½ inch) zucchini or other summer squash
⅔ cup diced (½ inch) peeled sweet potato
⅔ cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1½ inch
⅔ cup diced (½ inch) Asian eggplant
8 large basil leaves, cut into thin chiffonade