Thai Basil Vegetables Food

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THAI BASIL CURRY VEGETABLES



Thai Basil Curry Vegetables image

Make and share this Thai Basil Curry Vegetables recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup firmly packed Thai basil
2 medium shallots, chopped
1/4 cup firmly packed cilantro
2 tablespoons of fresh mint
1 tablespoon thai green chili paste
1 tablespoon fresh ginger, grated
1 tablespoon agave nectar
2 garlic cloves, peeled
2 tablespoons canola oil
1 lb eggplant, cut in 1 inch pieces (4 cups)
1 lb zucchini, cut in 1 inch pieces (3 cups)
2 red bell peppers, cut in 1 inch pieces (2 cups)
3/4 cup light coconut milk
3/4 cup vegetable broth

Steps:

  • To make curry paste: Place all ingredients in a blender or food processor and pulse until smooth paste forms. Add water if necessary.
  • To make vegetables: heat oil in a large Dutch oven over medium high heat. Add vegetables and saute 5-7 minutes or until vegetables begin to soften.
  • Add curry paste and cook 3-4 minutes, stirring often.
  • Add coconut milk and vegetable broth and bring to a simmer.
  • Cover, reduce heat to low and simmer 15-20 minutes or until vegetables are tender, stirring occasionally.
  • Season with salt and pepper and serve with rice.

Nutrition Facts : Calories 99.7, Fat 5.4, SaturatedFat 0.5, Cholesterol 0.3, Sodium 113, Carbohydrate 12.4, Fiber 4.7, Sugar 5.2, Protein 2.9

THAI BASIL VEGETABLES



Thai Basil Vegetables image

Make and share this Thai Basil Vegetables recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

2 medium zucchini, quartered and chopped
2 cups sliced mushrooms
1/2 cup slivered carrot
1/2 cup chopped fresh basil
1/4 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 fresh lime, juice of
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
2 teaspoons sugar
1/2-2 tablespoon sambal oelek chili paste (to taste)
1 tablespoon cornstarch (optional)
1 1/2 tablespoons vegetable oil

Steps:

  • In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
  • The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
  • cornstarch to your sauce, but it won't affect the flavor either way.
  • Heat oil in wok or large skillet over medium-high heat.
  • Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
  • Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
  • Stir in herbs and serve.

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