Yellow Thai Curry Vegetables
1/2 medium acorn squash (or substiitute 1/2 small pumpkin, butternut or kabocha), peeled and cubed
3 medium potatoes, peeled and cut into cubes
2 medium carrots, cut into thick slices
Optional: 1/2 can garbanzos, drained; and/or 8 oz. sliced chicken breast
Fill a large pot with water and bring to a boil, add squash, potatoes and carrots. Cook for approximately 5 minutes, drain in colander and make sauce.
Sauce:
2 T. coconut or olive oil
1 onion, cut into chunks
3-4 garlic cloves, minced or pressed
2 T. minced fresh ginger
Optional for more heat: 1 diced jalapeno or Thai red pepper
1-2 tsp. Red Curry Paste (I like Thai Kitchen brand)
1-2 T. yellow curry
1/2 tsp. turmeric
2 cups of coconut milk
1 cup of vegetable broth
4 T. Soy sauce (or to taste)
2 T. brown sugar or honey
2 T. lime juice
Heat oil over medium heat, saute onion, garlic and ginger until onion is soft. Add red curry paste, yellow curry powder and turmeric, cook over medium-low heat for 5 minutes. Add remaining sauce ingredients and bring to a boil over medium heat stirring frequently. Add sliced chicken breast (if using) and simmer in sauce for 5 minutes or until cooked through. Add garbanzos (if using), squash, potatoes and carrots and simmer until vegetables are tender - approximately 5-7 minutes.
Serve with sticky rice. Garnish with chopped cilantro or basil.
3 medium potatoes, peeled and cut into cubes
2 medium carrots, cut into thick slices
Optional: 1/2 can garbanzos, drained; and/or 8 oz. sliced chicken breast
Fill a large pot with water and bring to a boil, add squash, potatoes and carrots. Cook for approximately 5 minutes, drain in colander and make sauce.
Sauce:
2 T. coconut or olive oil
1 onion, cut into chunks
3-4 garlic cloves, minced or pressed
2 T. minced fresh ginger
Optional for more heat: 1 diced jalapeno or Thai red pepper
1-2 tsp. Red Curry Paste (I like Thai Kitchen brand)
1-2 T. yellow curry
1/2 tsp. turmeric
2 cups of coconut milk
1 cup of vegetable broth
4 T. Soy sauce (or to taste)
2 T. brown sugar or honey
2 T. lime juice
Heat oil over medium heat, saute onion, garlic and ginger until onion is soft. Add red curry paste, yellow curry powder and turmeric, cook over medium-low heat for 5 minutes. Add remaining sauce ingredients and bring to a boil over medium heat stirring frequently. Add sliced chicken breast (if using) and simmer in sauce for 5 minutes or until cooked through. Add garbanzos (if using), squash, potatoes and carrots and simmer until vegetables are tender - approximately 5-7 minutes.
Serve with sticky rice. Garnish with chopped cilantro or basil.
Posted by CSACulinaryFairy at 10-13-2010 
Categories: Vegetarian, Main Dish Recipes, Side Dish Recipes
Tags: Butternut Squash Acorn Squash Kabocha Squash Potatoes Pumpkin Carrots
Categories: Vegetarian, Main Dish Recipes, Side Dish Recipes
Tags: Butternut Squash Acorn Squash Kabocha Squash Potatoes Pumpkin Carrots
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