Thai Vegetable Stew

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* Exported from MasterCook *

 

Thai Vegetable Stew

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola oil

2 scallions -- cut into 1-inch pieces

1 medium red bell pepper -- cut into 1-inch squares

1 small eggplant or Japanese eggplant -- peeled and cut into 1

1/2-inch cubes (1 1/2 cups)

8 tiny Thai chiles -- stems removed

OR

2 serrano peppers

3 medium garlic cloves -- peeled

1 3-inch piece fresh galangal or peeled, fresh ginger

2 lemongrass stalks

1 14 oz can coconut milk

1/4 cup shoyu

2 cups water

1 small head cauliflower or 1/2 medium head -- broken into florets (2

cups)

1 medium zucchini, or 2 slender zucchinis -- cut into large

chunks

1 tablespoon minced kaffir lime leaves

OR

1 tablespoon lime zest and the juice of 1 lime

2 medium carrots -- peeled and cut into this matchsticks

1/4 pound sugar snap peas

salt

1/4 cup roughly chopped fresh cilantroo

1/4 cup basil chiffonade

1/4 cup dry-roasted chopped peanuts

 

Impress your guests with this authentic-tasting Thai stew. It is worth the

effort to seek out an Asian grocery store, but you can substitute for the exotic

ingredients and still come out with a good dish. Don't be put off by the long

list of ingredients; this recipe goes together easily. The sugar snap peas are

brightest if cooked only for a minute or two, so add those at the end. If you

are making the stew in advance, add the sugar snaps when you reheat it.

 

Warm th oil in a medium-large pot, Dutch oven, or saucepan. Add the scallions,

red pepper, and eggplant, and saute over medium heat for 7 minutes, or until the

pepper is softened.

 

Meanwhile, place the chiles and garlic in a food processor fitted with a metal

blade. Cut the galangal into small chunks and add. Cut off the lemongrass

stalks just above the fat part of the bulbs and discard. Slit the bulbs and

remove the hard outer layer, then cut the bulbs into 3 or 4 pieces. Add to the

food processor. Process until the mixture is finely chopped. (you can also

mince everything together by hand or pound it together in a mortar and pestle.)

Add the chile mixture to the pot and cook for a few minutes with the pepper and

eggplant.

 

Add the coconut milk, shoyu, and water to the pot, and cover. When the liquid

reaches a boil, reduce the heat to a simmer and add the cauliflower. Partially

cover and cookk for 7 minutes, or until the cauliflower is almost tender. Add

the zucchini and cook for about 5 minutes more.

 

Remove the lid, add the lime leaves, carrots, and snap peas, and cook for just a

minute. Season with salt to taste, then stir in the cilantro and basil.

Sprinkle with the peanuts just before serving.

 

Note: Kaffir lime leaves have a hard center spine that should be removed. It's

easiest to fold the leaf in half before cutting away the spine.

 

 

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Per Serving (excluding unknown items): 319 Calories; 31g Fat (81.4% calories

from fat); 3g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 34mg

Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fruit; 6 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0