Thai Red Curry

Name: Thai Red Curry
Ingredients: 1 Tbs. olive oil; 1 medium yellow onion, diced (1 1/2 cups); 3 Tbs. red curry paste; 2 Tbs. low-sodium soy sauce; 1 clove garlic, minced (1 tsp.); 1 lemongrass stalk, cut into thirds and smashed with back of knife; 1 1/2-inch piece fresh ginger, smashed; 5 kaffir lime leaves, or zest of 2 limes; 12 Thai chiles, finely chopped, optional; 2 medium carrots, cut into 1/4-inch-thick rounds; 2 zucchini, cut into 1/4-inch-thick rounds; 1 russet potato, peeled and cut into 1/2-inch cubes; 1 12-oz. can light coconut milk; 3 Tbs. light brown sugar; 1 cup trimmed green beans; 1 cup Thai basil or fresh basil leaves, torn

16 ingredients

10 steps

Ingredients

1 Tbs. olive oil
1 medium yellow onion, diced (1 1/2 cups)
3 Tbs. red curry paste
2 Tbs. low-sodium soy sauce
1 clove garlic, minced (1 tsp.)
1 lemongrass stalk, cut into thirds and smashed with back of knife
1 1/2-inch piece fresh ginger, smashed
5 kaffir lime leaves, or zest of 2 limes
12 Thai chiles, finely chopped, optional
2 medium carrots, cut into 1/4-inch-thick rounds
2 zucchini, cut into 1/4-inch-thick rounds
1 russet potato, peeled and cut into 1/2-inch cubes
1 12-oz. can light coconut milk
3 Tbs. light brown sugar
1 cup trimmed green beans
1 cup Thai basil or fresh basil leaves, torn

Directions

1

Heat olive oil in large saucepan over medium heat.
2

Add onion, curry paste, soy sauce, and garlic, and saute 1 to 2 minutes, or until fragrant.
3

Add lemongrass, ginger, kaffir lime leaves, and Thai chile.
4

Saute 30 seconds, or until combined.
5

Stir in carrots, zucchini, and potato, and saute 1 minute to coat with curry.
6

Add coconut milk, brown sugar, and 1 cup water.
7

Reduce heat to medium-low, cover, and simmer 5 to 10 minutes, or until potatoes can be pierced with tip of knife.
8

Add green beans and simmer 5 minutes more, or until green beans are crisp-tender.
9

Remove lemongrass, ginger, and kaffir lime leaves, and season with salt and pepper.
10

Sprinkle with basil leaves just before serving.