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

Root Vegetable Coconut Curry

BCfresh Kitchen
Sweet and earthy root vegetables make for a tasty Thai-style curry. Serve as a main or side dish.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6

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.