Clean Eating

Thai Yellow Curry


- with Fall Vegetables

1 tbsp coconut oil 3 cloves garlic, minced 2 tbsp minced ginger 2 stalks lemongrass, bulb and pale green parts, sliced lengthwise and bruised with a knife 5 tbsp yellow Thai curry paste (TIP: Try store-bought, or make our homemade version, at right. If using homemade, skip Step 1 and omit garlic, ginger and lemongrass from this recipe.) 1 15-oz BPA-free can full-fat coconut milk, divided 1½ cups unsalted vegetable or chicken stock, or as needed 1 tbsp fish sauce or soy sauce 1–2 tbsp Thai tamarind paste or Worcesters­hire sauce 1½ tbsp coconut sugar 2 cups peeled and cubed yam or sweet potato 2 cups peeled and cubed butternut squash (or unpeeled and cubed kabocha squash) ½ yellow onion, thinly sliced ½ head cauliflowe­r, cut into florets 1 cup cherry tomatoes, pierced with the tip of a paring knife crispy fried shallots, for garnish (TIP: Purchase premade fried shallots, or try our recipe at cleaneatin­ crispyshal­lots.) fresh cilantro sprigs, for garnish

1. In a medium pot on mediumlow, heat oil. Add garlic, ginger and lemongrass and cook until fragrant, stirring, 1 minute.

2. Add curry paste; stir until fragrant, 2 minutes. Add one-half of coconut milk and bring to a simmer. Stir in remaining coconut milk, stock, fish sauce, tamarind and sugar. Return to a simmer.

3. Stir in yam, squash and onions. Loosely cover and cook on mediumlow, 5 minutes. Stir in cauliflowe­r and simmer 15 minutes more, or until veggies are tender. (TIP: Vegetables should be submerged; add more stock or water as needed.)

4. Adjust fish sauce and tamarind paste to taste. Turn off heat and stir in tomatoes. Set aside, 4 to 5 minutes. Top with shallots and cilantro. Serve with jasmine rice.

PER SERVING (¼ of recipe): Calories: 446, Total Fat: 28 g, Sat. Fat: 23.5 g, Monounsatu­rated Fat: 1 g, Polyunsatu­rated Fat: 1 g, Carbs: 49 g, Fiber: 7 g, Sugars: 16 g, Protein: 8 g, Sodium: 585 mg, Cholestero­l: 1 mg

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