Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.recipes
external usenet poster
 
Posts: 133
Default Vegetarian Thai Red Curry with Eggplant

Vegetarian Thai Red Curry with Eggplant

This Vegetarian Thai red curry recipe is easy to follow and combines
shallots, lemongrass, red chillies, galangal, cumin, coriander seeds,
kaffir lime leaves, wheat gluten or tofu, yams or sweetpotatoes, Japanese
or Chinese eggplant, shiitake mushrooms, and Thai holy basil to form a
delectable vegetarian dish that will tantalize the taste buds.

PASTE:
3 shallots, sliced
1 stalk lemongrass, lower half sliced finely and upper half set aside
1-3 red chillies (depending on desired spiciness) or 1-3 teaspoons
Thai red chilli sauce
3 cloves garlic
1 thumb-size piece galangal, peeled and sliced (may be substituted with
ginger)
1/4 tsp. white pepper (may be substituted with black pepper)
1 tsp. ground cumin
2 Tbsp. coriander seeds, ground with pestle & mortar (or 1 Tbsp.
ready-bought ground coriander)
3 Tbsp. regular (light) soy sauce
1 kaffir lime leaf
1/2 tsp. dark soy sauce
1 tsp. sugar
1-2 Tbsp. regular chilli powder (depending on how "red" you want your red
curry)

OTHER:
3-4 kaffir lime leaves
1 Japanese eggplant or 1 small Chinese eggplant, cut into bite-size pieces
(do not peel)
1 red pepper, chopped into bite-size pieces
1/2 cup shiitake mushrooms, sliced
1 small sweet potato (or yam), peeled and cut into cubes
1/2 cup fresh Thai holy basil leaves (if unavailable, substitute sweet
basil)
1 package wheat gluten "chicken" or "beef", OR 1 package firm tofu cut
into
bite-size cubes
1 1/2 to 2 cans coconut milk

To make the paste, place all ingredients in a food processor (or blender).
Add 1/2 can of the coconut milk and process into a paste. Place paste,
wheat gluten or tofu, remaining coconut milk, and limes leaves in a large
casserole dish. Stir well, until paste is thoroughly mixed with other
ingredients. Bake at 375 degrees for 20 minutes. Then remove from oven,
stir, and add vegetables. (Note: if vegetables are not covered with the
sauce, you can add 1/2 can more coconut milk.) After another 10 minutes,
remove from oven. Check to make sure vegetables are cooked, then do a
taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more
soy sauce. If not spicy enough, add another red chilli, sliced finely. If
too salty, add up to 2 Tbsp. lime juice. If too spicy, add an additional
cup of coconut milk (yoghurt will work too if you are non-vegan) and stir
well. Place in a large serving bowl and sprinkle with fresh basil leaves
(these can be roughly chopped if too large). Serve with plenty of Thai
fragrant rice (white or brown) for a nutritionally complete and satisfying
meal.



http://groups.yahoo.com/group/Recipe_USA_Group/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives:
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
thai and bitter eggplant bulka[_2_] General Cooking 0 19-10-2008 11:29 PM
Thai Prawn And Potato Curry----Thai david buzanko Recipes (moderated) 0 11-04-2007 05:37 AM
Sri Lankan Eggplant Curry TJ Recipes (moderated) 0 01-04-2006 05:25 PM
Sichuan Thai Eggplant Recipes (moderated) 0 25-07-2005 03:33 AM


All times are GMT +1. The time now is 12:12 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"