One of my favorite dishes to order at Thai restaurants is Vegetarian Red Curry. You can use any veggies in this dish, but I picked ones similar to the restaurant version I’ve had, plus they happen to be kid-friendly veggies. Honestly, I have made this dish so many times with many, many different combinations of veggies, sometimes adding tofu as well. You can find Thai chili sauce/paste in the grocery store in the international section. Some brands are spicier than others. The Kikkoman brand is both sweet and mildly spicy (others spicier brands are Thai Kitchen and Taste of Thai). The coconut milk adds creaminess to the sauce and the Thai chili sauce adds some sweetness and spice… Yum!
(Note: You can use the rest of the can of coconut milk in a smoothie!)
Small bunch broccoli, cut into pieces
3 carrots, sliced on bias
1 small potato (or sweet potato)
1 red bell pepper, cut into pieces
1-1/2 cups green beans
1 small can bamboo shoots (optional)
Steamed white rice
1 cup veggie broth
3/4 cup coconut milk (canned)
1-2 Tblsp Thai red chili sauce/paste
1 Tblsp agave nectar (or other sweetener)
1/2 tsp salt
1/2 tsp mild curry powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp powdered ginger
1/8 tsp dried basil (or 4-5 leaves of fresh)
Start to cook the veggies in a separate pot or pan the way you like – boiled, steamed or sauteed.
While the veggies are cooking, start the sauce in a large skillet. Add broth, coconut milk Thai chili sauce/paste, and agave nectar. Bring to a simmer and then add spices. (Fresh basil is good too if you have it!)
Lastly add cooked veggies and bamboo shoots to the skillet and simmer a few more minutes. (At this point, if you prefer a thicker sauce, you can add some cornstarch dissolved in a little water. Stir into simmering sauce.)
Serve with steamed rice and enjoy!