Thai Curried Vegetables with Adzuki Beans

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Thai Curried Vegetables with Adzuki Beans

 

2 tsps vegetable oil or more as needed

1 cup chayote squash, julienned

1 red bell pepper, julienned

1 cup bok choy, with leaves, chopped

1 Asian (Thai) eggplant, cut into thin strips or half

a small eggplant

1/2 cup sliced mushrooms

1 tbsp. fresh minced ginger or more

1 clove minced garlic, optional

1 tbsp. curry sauce to taste ot thai red curry sauce

1/2 cup adzuki beans, cooked, drained

1 cup coconut milk, light, canned

2 tbsps. low-sodium soy sauce

1 tbsp. lime juice, half a lime or small red chili

beans

1 tb Fresh coriander leaves or more

freshly ground pepper to taste

coconut extract, optional

3 cups hot cooked rice, jasmine or brown or blend

 

Have everything cut and measured; ready to go into the

wok. Cut bell

pepper and chayote squash into 'matchsticks. Roughly

chop, 1-inch pieces the bok choy. Thinly slice the

mushrooms. Thinly slice the eggplant; or if using

globe, slice to square-up the eggplant (an end-cut and

4 side cuts).

Cut the remainder into thin wafers. Measure and mix

the curry powder into a paste as instructed on

envelop. Allow 10 minutes.

Heat the wok, add the oil and swirl to coat pan. Fry

the chayote squash

and bell pepper: about 4 minutes.

Add bok choy and eggplant; fry about 2 minutes. (Add a

little more oil

only if needed.)

Add mushrooms and ginger, and garlic, if using. Cook

about 1 minute.

Add the Curry paste and warm through (less than 1

minute.)

Add coconut milk, soy, lime juice and coriander

leaves. Stir just to

warm and combine but not to blend flavors (See notes).

Taste: adjust flavors with pepper and optional coconut

extract (1/8

tsp.).

Serve at once with hot cooked rice, optional soy and

hot sauce (such as

Sriracha).

 

For the gourmet in you:

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