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.

Enjoy!

Ingredients

• One 13½-ounce can coconut milk (do not shake

• can)

• 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

• lengths

• ⅔ cup diced (½ inch) Asian eggplant

• 1 lime

• 8 large basil leaves, cut into thin chiffonade