Name: Vegetables in Spicy Coconut Milk
Yield: Yield: 8 Portions
Ingredients: 8 oz/227 g bok choy, stems cut into large dice, leaves cut into chiffonade; 8 oz/227 g sugar snap peas, strings removed; 1 red pepper (5 to 6 oz/142 g to 170 g), cut into large dice; 3 tbsp/45 mL Thai red curry paste; 2 fl oz/60 mL vegetable oil; ½ cup/24 g coarsely cut cilantro; 2 garlic cloves, minced; 1 cup/35 g basil leaves; 2 tbsp/25 g palm sugar; 8 oz/227 g carrots, cut into obliques; 2 tbsp/30 mL Thai fish sauce; 2 red Thai bird chiles, minced; 8 oz/227 g white mushrooms, cut into quarters; 1 pint/480 mL coconut milk; 4 lime leaves, bruised; 1 stalk lemongrass (½ to ¾ oz/14 g to 21 g), minced; 1 tbsp/6 g minced galangal; 4 oz/113 g cherry tomatoes

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 garlic cloves, minced
2 red Thai bird chiles, minced
1 tbsp/6

Side dish
Fish course
Pescatarian
Gluten-free
Spicy
Street Food

Method

In a wok or similar pan over moderate heat, sweat the garlic, chiles, galangal, and lemon-grass in the vegetable oil until aromatic, about 1 minute. Add the curry paste and continue to sweat over moderate heat for about 30 seconds.
Add the red pepper, peas, carrots, mushrooms, bok choy, and tomatoes. Continue to stir-fry until everything is well coated and begi

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