• 1 Tb. peanut or vegetable oil
  • 2 jalapenos, seeded, sliced
  • ½ tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 cups stock
  • 2 Tb. minced ginger
  • 3 garlic cloves, minced
  • 1 Tb. coriander seed, toasted and ground
  • 1 tsp. cumin seed, toasted and ground
  • 1 cup coconut milk, unsweetened
  • Vegetables:
  • 1 Tb. vegetable oil
  • 1 onion, chopped
  • Salt
  • 1/8 tsp. cayenne
  • 3 garlic cloves, minced
  • 2 carrots, halved lengthwise, sliced in diagonal pieces
  • 1 pound new potatoes, halved or quartered
  • 2 zucchini, cut the same as carrots
  • ¼ pound green beans, trimmed, cut in half
  • 1 tsp. coriander seeds, toasted and ground
  • 1 stalk lemongrass, outer leaves removed, cut into 3-inch lengths, smashed slightly
  • 3 Tb. cilantro, chopped
  • 1. Heat the oil in a medium skillet and add the chilies, salt and cayenne. Sauté over medium heat for about 5 minutes. Add a little of the stock to moisten the pan, then add the ginger, garlic and spices. Sauté for about 3 minutes and add the remaining stock. Bring to a simmer and cook another 5 minutes.
  • 2. Puree the curry mixture in a processor, transfer to a medium bowl and add the coconut milk, set aside. This is your base for any type of vegetable or protein.
  • 3. Heat the oil in a large high-sided skillet over medium high heat. Add the onion, salt to taste and cayenne, sauté for about 5 minutes. Add the garlic, carrots and potatoes and sauté for about 10 minutes adding water as needed to moisten the pan. Add the zucchini and green beans sauté another 2 minutes adding more water as needed. Add the curry sauce, coriander and lemongrass and simmer uncovered over low heat for 30 minutes. Taste for salt.
  • 4. Garnish with the chopped cilantro and serve over basmati rice.
There is something about curries the Thai way that are beyond yummy with their slow burning heat tempered by smooth and creamy coconut milk which is the base for a number of dishes, vegetables being one of them. Any leftover vegetable can be tossed into this amazing sauce. Of course if you want to make a chicken or shrimp or any other protein curry simply omit the veggies or add the protein to the dish.

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