Thai Vegetable Curry
with rice noodles
With red chiles, garlic, lemongrass, and galangal, purchased red curry paste takes simple vegetable stew on a culinary adventure in just minutes. Makes 4 servings (5 cups curry, 3 cups noodles) Total time: 45 minutes
1 can coconut milk (13.66 oz.) 1 Tbsp. brown sugar 1 Tbsp. purchased red curry paste (such as Thai Kitchen)
1/2 cup diced white onion 1 Tbsp. minced fresh garlic 1 Tbsp. minced fresh ginger 2 Tbsp. canola or vegetable oil
1 cup cubed red-skinned potatoes 1 cup trimmed and halved fresh green beans 1 cup cauliflower florets 1 cup cubed eggplant 1/2 cup sliced red bell pepper 2 Tbsp. fresh lime juice Salt and black pepper to taste
4 oz. dry rice noodles, prepared acccording to package direction Torn fresh cilantro leaves Chopped dry-roasted peanuts Whisk together coconut milk, brown sugar, and curry paste in a bowl.
Sauté onion, garlic, and ginger in oil in a skillet over medium-high heat until onion softens, 3 minutes.
Stir in potatoes and coconut milk mixture. Reduce heat to medium-low and simmer curry 10 minutes. Add green beans and cauliflower; simmer 5 minutes. Add eggplant and bell pepper; simmer until sauce thickens, stirring occasionally, 5 minutes. Stir in lime juice and season curry with salt and pepper.
Serve curry over noodles. Garnish servings with cilantro and peanuts.
Per serving: 394 cal; 23g total fat (19g sat); 0mg chol; 159mg sodium; 45g carb; 5g fiber; 7g protein