Vegetables in Red Curry and Coconut Milk

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.

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