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

Cook Time40

Total Time1 35

Course: Dinner, Lunch

Cuisine: Asian, Filipino

Keyword: Vegetables in Red Curry and Coconut Milk

Servings: 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