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May 15, 2012

Vegetables in Red Curry and Coconut Milk

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These Vegetables in Red Curry and Coconut Milk was a rich, colorful stew mix of potatoes, carrots, snap peas, peppers, napa cabbage and parsley simmered in a slurry of red curry and coconut milk. The sweet spicy aromas were all from a heartwarming dish my younger son made for me when he visited home. What a wonderful Mother’s Day meal it was!

My  son, Toby is an expert with vegetables and curry. He can make a mean and memorable dish with the simplest ingredients around. “Do we have coconut milk?” he asked me as he sifted through my pantry. I knew instantly he was going to make a curry dish.

“I’ll use red curry powder this time,” Toby added.

The process was so simple. All that was needed were the fresh vegetables, the coconut milk and a good stash of curry. Toby got chopping and slicing and in no time this vegetable dish in red curry was just waiting to be devoured! The aroma of sweet curry and coconut permeated the kitchen and with that, we all sat down to a wonderful family dish cooked by my second son just for me. Am I a lucky Mom or what?

*Notes: Constante G. Quirino, Drexel University 2012 graduated this summer with a degree in BA Communications –Global Journalism & Sociology, Magna Cum Laude.

Print Recipe

Vegetables In Red Curry and Coconut Milk

These Vegetables in Red Curry and Coconut Milk is a vegetable stew which is a rich, colorful mix of potatoes, carrots, snap peas, peppers, Napa cabbage and parsley simmered in red curry and coconut milk. The sweet spicy aromas were all from a heartwarming dish my younger son made for me when he visited home. What a wonderful Mother’s Day meal it was. This is an Asian in America recipe by Constante Quirino. Serves 2 to 4.
Prep Time55 mins
Cook Time40 mins
Total Time1 hr 35 mins
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Vegetables in Red Curry and Coconut Milk
Servings: 4 servings
Calories: 44kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large Skillet

Ingredients

  • 1 Tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 2 cans (13.5 ounces each) coconut milk
  • 1/2 cup vegetable broth
  • 2 Tablespoons red curry powder
  • 2 whole potatoes, peeled and quartered
  • 2 whole carrots, peeled and sliced in 1/2 inch thick slices
  • 1 whole onion, chopped
  • 1/2 whole green or red bell pepper seeded, sliced
  • 1 Tablespoon patis (fish sauce)
  • 2 cups coarsely chopped napa cabbage
  • 1 cup coarsely chopped fresh parsley for garnish
  • 1 Tablespoon lemon zest
  • 1 cup sugar snap peas trimmed at edges
  • 1 pinch salt
  • 1 teaspoon ground black pepper powder
  • for serving steamed : jasmine white rice

Instructions

  • In a large saucepan, over medium heat, add the vegetable oil. Saute the garlic and onions.
  • Add the potatoes, carrots, bell pepper, fish sauce, lemon zest and broth.
  • After about 8 to 10 minutes when potatoes are soft, add the coconut milk and red curry powder. Lower heat so that the coconut milk does not curdle. Simmer for about 30 minutes.
  • Lastly, add the snap peas and napa cabbage. Season with salt and pepper.
  • When cooked, garnish with fresh parsley. Serve with steamed jasmine white rice.

Nutrition

Serving: 1g | Calories: 44kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 128mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 17mg | Calcium: 11mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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Filed Under: Cooking, Dinner, Family, Lunch, Reviews, Sides, Vegetables Tagged With: Asian in America blog recipes, black pepper powder, carrots, coconut milk, curry vegetables, Elizabeth Ann Besa Quirino recipes, Filipino cooking, green bell pepper, lemon zest, minced garlic, Napa cabbage, onion, parsley, Patis or Fish sauce, Potatoes, red curry powder, Salt, steamed jasmine white rice, sugar snap peas, vegetable broth, vegetable oil, vegetable recipes, Vegetables in Red Curry by Constante G. Quirino

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Reader Interactions

Comments

  1. [email protected] says

    May 16, 2012 at 12:14 PM

    Aww, how wonderful. I made brunch for my mom too. Would love to meet Toby – sounds like a peach of a son!

    Reply
    • Elizabeth Q says

      May 16, 2012 at 2:54 PM

      Thanks, Laura! So nice to hear you had a great time with your Mom! I had to coerce my sons to allow me to post their food and cooking 🙂

      Reply
  2. Nami | Just One Cookbook says

    May 22, 2012 at 11:05 PM

    Aww it’s hard to believe you have older sons Elizabeth! You look so young! I hope my kids will be a decent cook when they get older. This curry looks wonderful! You are really a lucky mom. 🙂

    Reply
    • Elizabeth Q says

      May 23, 2012 at 1:21 AM

      Thanks for the kind words, Nami. Yes, I am blessed to have good sons. This was a very delish dish!

      Reply
  3. Minnie says

    May 26, 2012 at 10:34 AM

    Yummm! I have been looking for an easy red curry recipe for ever!! Thanks so much!

    You are so lucky to have such a gem of a son.

    Reply
    • Elizabeth Q says

      May 26, 2012 at 3:54 PM

      Thanks, Minnie. This dish is easy and versatile. Enjoy & thanks for stopping by!

      Reply

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Betty Ann Quintiro, Asian American Recipe Developer, Cookbook Author, Artist

I am Betty Ann Besa-Quirino, author, journalist, food writer, artist. I transform traditional Filipino food and Asian cuisine to everyday dishes in my American kitchen. Read More

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