A thai curry is a great way to make use of fresh vegetables and impress people with an exotic dish. Although curries may sound daunting, they are no more difficult than a standard stew. Coconut milk is a rich, dairy-free and forgiving backdrop to a spectrum of flavors. I cut its richness with lime juice, contrast the heat of the red curry paste with some light brown sugar and use turmeric and curry powder for a warm, yellow color. Since the vegetables are pre-steamed, you can spend more time eating than cooking!
Ingredients:
- 1 head of broccoli, cut into bite-size florets
- 2 handfuls of diced carrots
- 3 small yukon gold potatoes, peeled
- 2-3 large rotisserie/leftover chicken breasts (optional)
- 2 tablespoons of olive oil
- 1/2 large red or white onion, diced
- 2 garlic cloves, minced
- 1 15.5 oz. can of garbanzos/chickpeas, washed well
- 2 13.5 oz. cans of coconut milk
- 2 limes, rolled and halved
- 1 teaspoon yellow curry powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1/3 cup light brown sugar
- 1 tablespoon thai seasoning mix (includes things like dried lemongrass, garlic, ginger and mint)