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Root Vegetable Coconut Curry

Sweet and earthy root vegetables make for a tasty Thai-style curry.
Serve as a main or side dish.

Root Vegetable Coconut Curry
Serves 6
Sweet and earthy root vegetables make for a tasty Thai-style curry. Serve as a main or side dish.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 3 BCfresh parsnips, peeled
  2. 3 BCfresh carrots, peeled
  3. 1 BCfresh rutabaga, peeled
  4. 2 tbsp (30 mL) canola oil
  5. 1 onion, chopped
  6. 4 tsp (20 mL) minced fresh gingerroot
  7. 3 cloves garlic, minced
  8. 1/2 tsp (2 mL) salt
  9. 1/4 tsp (1 mL) pepper
  10. 3 tbsp (45 mL) mild, medium or hot red curry paste
  11. 1 can (400 mL) coconut milk
  12. 3 tbsp (45 mL) lime juice
  13. 1 tbsp (15 mL) soy sauce
  14. 1 tbsp (15 mL) fish sauce
  15. 1/2 tsp (2 mL) brown sugar
  16. 1 1/4 cups (300 mL) jasmine rice, cooked according to package
  17. directions
  18. 1/4 cup (60 mL) chopped fresh cilantro
Instructions
  1. Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
  2. Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
  3. Stir in coconut milk, 1 cup (250 mL) water, lime juice, soy sauce, fish sauce and brown sugar; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 12 to 15 minutes or until vegetables are tender. Serve over rice and garnish with cilantro.
Notes
  1. Garnish with 1/4 cup (60 mL) finely chopped toasted peanuts if desired. For a nut-free option, substitute 2 tbsp (30 mL) toasted sesame seeds or 2 tbsp (30 mL) flax seeds, or stir in 1 tbsp (15 mL) nut-free soy butter.
  2. Garnish with 1 to 2 chopped fresh Thai chilies for a spicy finish.
BCfresh Vegetables http://bcfresh.ca/

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