Meatless Monday–Vegetables in Red Curry

Even though I’m 32 years old, my mom still gets me gifts for each and every holiday.  I’m spoiled.  I know.  For Easter this year, she got me some Cadbury eggs (my favorite) and a copy of Giada De Laurentiis’ newest cookbook, Weeknights with Giada.  I sat down right then and there with her to look through the recipes.  I can honestly say I would make pretty much every one of them.  

A few days later, when I had a chance to really read through the book, I read about how Giada has instituted Meatless Mondays in her house.  It made me really happy to know the movement is expanding and gaining more and more attention.  I’ve certainly enjoyed expanding my repertoire of vegetarian dishes.  With Giada’s new devotion to Meatless Monday, I’ve got lots more dishes to try.  Weeknights with Giada has plenty of very enticing vegetarian recipes and I definitely want to get to them all at some point.  

This curry dish was an easy starting point.  The vegetables included may not be the most traditional, but I’m of the mindset that dishes don’t always have to be perfectly traditional–they just have to be perfectly satisfying.  Keeping that in mind, I did make a few changes to the original original recipe so it would suit my way of eating.  I loved this dish.  Good thing, too, because it made enough for five lunches!

Vegetables in Red Curry

adapted from Weeknights with Giada

Ingredients:

2 (13.5-ounce) cans light coconut milk

1/4 to 1/3 c. red curry paste, depending on desired spice level

1 (8 oz.) sweet potato, peeled and cut into 1/2-in.cubes

1 medium red onion, chopped

1 red bell pepper, cored, seeded and chopped

1 c. fresh or frozen corn kernels

1 Thai or serrano chile, stemmed and thinly sliced

5 sprigs Thai basil, with stems, plus 1/4 c. chopped (use regular basil if you cannot find Thai)

zest and juice of 1 lime

1 TBSP fish sauce

6 oz. sugar snap peas, stemmed and halved

brown rice for serving

Directions:

1.  In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth,
about 2 minute. 

2.  Add the potato, onion, bell pepper, corn,
chile, basil sprigs, lime zest and juice, and fish sauce.
Reduce the heat and simmer, covered, 30 minutes. 

3.  Remove the lid and
continue to simmer until the vegetables are tender, about 3 minutes.
Add peas and simmer 3 minutes more.  Discard the basil sprigs.  Transfer to a serving
dish, garnish with chopped basil and serve over  rice.  Serves 4-6.