Sweet and earthy root vegetables make for a tasty Thai-style curry.
Serve as a main or side dish.
Root Vegetable Coconut Curry
Sweet and earthy root vegetables make for a tasty Thai-style curry.
Serve as a main or side dish.
Ingredients
- 3 BCfresh parsnips peeled
- 3 BCfresh carrots peeled
- 1 BCfresh rutabaga peeled
- 2 tbsp 30 mL canola oil
- 1 onion chopped
- 4 tsp 20 mL minced fresh gingerroot
- 3 cloves garlic minced
- 1/2 tsp 2 mL salt
- 1/4 tsp 1 mL pepper
- 3 tbsp 45 mL mild, medium or hot red curry paste
- 1 can 400 mL coconut milk
- 3 tbsp 45 mL lime juice
- 1 tbsp 15 mL soy sauce
- 1 tbsp 15 mL fish sauce
- 1/2 tsp 2 mL brown sugar
- 1 1/4 cups 300 mL jasmine rice, cooked according to package
- directions
- 1/4 cup 60 mL chopped fresh cilantro
Instructions
- Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
- Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
- 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
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.
Garnish with 1 to 2 chopped fresh Thai chilies for a spicy finish.
Garnish with 1 to 2 chopped fresh Thai chilies for a spicy finish.
