Thai Red Curry Vegetables

This is a dish that never fails and takes minimal effort for a really delicious result. It’s also a great way to utilize forgotten vegetables in the crisper or freezer. Use any of the following as substitutes or additions to the vegetables in the recipe: thinly sliced cabbage, frozen peas, mushrooms, broccoli, squash, potatoes, bell peppers, or bok choy. Use high quality, full fat imported Thai coconut milk and imported Thai red curry (like Maesri brand) for the best results. Thai basil is available at Asian and well-stocked grocery stores.

Thai Red Curry Vegetables
1-14 oz. can coconut milk
2-4 tablespoons red curry paste (to taste, add more for a spicier curry)
2 tablespoons packed dark brown sugar
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1 onion, thinly sliced
1 medium eggplant (1 1/2 lbs.), cut into 1-inch cubes
1 1/2 cups green beans, cut into 1-inch pieces
4 carrots, cut into matchsticks
3/4 cup frozen, shelled edamame
10-12 leaves Thai basil, thinly sliced (optional)
2 cups cooked brown rice

-Pour 1/2 can of the coconut milk into a large saucepan and bring to a simmer over medium high heat. Whisk in the curry paste.
-Add the brown sugar, vinegar, soy sauce, and salt and stir to combine. Add the eggplant and onion and brin to a boil. Reduc heat to low and simmer, stirring occasionally, fo 15 minutes.
-Add the grean beans and simmer for an additional 5 minutes.
-Add the carrots and edamame and simmer for 5 minutes.
-Serve hot over cooked rice and garnish with Thai basil.

-Serves 2 to 3