Wednesday, September 15, 2010

Thai Coconut Curry Goodness

So I haven't been eating a whole ton of meat (especially red) lately (read:, and luckily I have a friend who is a vegetarian and has all sorts of amazing recipes. This is one of my absolute faves and is great if you are in the mood for a hearty but meatless dish. I modified the recipe a little bit, and also used chicken stock because I had it on hand. If you want to make it strictly vegetarian, be sure to use veggie stock.
Thai Coconut Curry Goodness
2 Tbsp. olive oil
1 jar of mild curry paste
1 can coconut milk
1/2 cup vegetable (I used chicken) stock
2 cans butter beans, drained and rinsed
1 bunch scallions, chopped
2 or 3 Roma tomatoes, chopped
1 lime (or lime juice to taste)
½ bunch cilantro (or to taste)

Over medium heat, pour olive oil in a deep skillet or wok. Measure out 1 tbsp. curry paste (found in the international aisle) per each person serving in deep skillet. Cook four about 2 minutes until paste is more of a liquid consistency. Turn heat up to medium-high and add 1 can of coconut milk (also found in the international aisle), 1/2 c veggie stock and bring to boil. Add the butter beans, green onions, tomatoes and simmer 5 minutes. Garnish with cilantro and lime wedge squeezed over. Serve over rice with naan or pita (or French bread if that's all you have on hand, like I did ;)). Enjoy!
Chopping the veggies. Yummy!
Heating up the curry paste.
Curry paste and coconut milk
VoilĂ ! A yummy dish :)

1 comment:

  1. this looks good. we are trying to limit meat too and this will be good for the cooler months.