GOLDEN THAI CURRY WITH FRESH BEANS
Adapted from Eats Well With Others who adapted it from Vegetarian Times March 2012. I almost left out the peanut butter - I loathe peanut butter, but I tasted the dish and something was missing. So... reluctantly I added the peanut butter and voila, it was not only complete but I couldn't even taste the peanut butter yey! I thought the vegetables would require far less cooking time than suggested; had I followed the instructions I would have ended up with mushy vegetables. This was perfect and delicious and I will make it again.
2 cups cubed sweet potato
1 cup cubed carrots,
1 cup chopped fresh wax or green beans
2 Tbsp coconut oil
1 cup chopped onions
3 minced garlic cloves
1 cup coconut milk
3 Tbsp Thai curry sauce
1 large Tbsp peanut butter
1 cup diced red bell pepper
2 sprigs flat leaf parsley, chopped
• Bring a large pot of salted water to a boil.
• Meanwhile chop the vegetables. Cut the sweet potato twice as big as the carrots.
• Add the chopped sweet potatoes, carrots and beans to the pot and cook for 2 minutes.
• Meanwhile, slowly cook the onions and garlic in oil.
• Transfer the blanched vegetables to the onions. Do not discard the vegetable stock.
• Add the coconut milk, the curry sauce, 1/3 cup of vegetable stock and the peanut butter and bring to the boil.
• Reduce to slow simmer and cook for two minutes.
• Adjust the salt. If you need pepper, add a light sprinkling of white pepper.
• Add the chopped bell peppers and the parsley and remove from heat.
• Let it rest for 2 minutes and serve.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- ► 2014 (95)
- ► 2013 (106)
- ROCOCO CREAM - ROKOKÓ KRÉM
- KOSHER DILL PICKLES
- ALFÖLD MILK SOUP - ALFÖLDI TEJLEVES
- REFREGIRATOR PICKLES
- DILL POTATOES - KAPROS KRUMPLI
- BANANA LOAF
- CUCUMBER AND PURPLE ONION SALAD
- PEPPER AND TOMATO SALAD - PAPRIKA PARADICSOM SALÁT...
- FETTUCCINE ALFREDO
- KOHLRABI STEW – KARALÁBÉFŐZELÉK
- DILL PICKLES
- BISHOP’S BREAD – PÜSPÖKKENYÉR
- STUFFED CHICKEN PIECES – TÖLTÖTT DARABOLT CSIRKE
- HUNGARIAN TOMATO SALAD - PARADICSOM SALÁTA
- COCOA LOAF
- ORANGE BEET SALAD
- HUNGARIAN SALAD BRINE - SALÁTALÉ
- HUNGARIAN POTATO BREAD - KRUMPLIS KENYÉR
- FISHERMEN SOUP - HALÁSZLÉ
- WOMEN’S WHIM - NŐI SZESZÉLY
- MASHED POTATO BAKE
- PURPLE CABBAGE SALAD
- CHUNKY TOMATO CUCUMBER SALAD
- LEMON HERBED RICE
- ICED COFFEE
- HOMEMADE CHOCOLATE SYRUP
- CHICKEN CORDON BLEU
- PURPLE SLAW
- BROCCOLI AND BACON PASTA
- PARIS CUTLETS – PÁRIZSI KARAJ
- GOLDEN THAI CURRY WITH FRESH BEANS
- APRICOT VINAIGRETTE DRESSING
- HUNGARIAN WALNUT CAKE – DIÓTORTA
- ▼ August (33)
- ► 2011 (179)
- ► 2010 (200)