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Thai Vegetable Stew

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* Exported from MasterCook *

 

Thai Vegetable Stew

 

Recipe By :

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 serranos

3 medium garlic cloves -- peeled

1 3-inch piece of fresh galangal, or peeled

fresh ginger

2 lemongrass stalks

1 can coconut milk -- (14-ounce)

1/4 cup shoyu

2 cups water

1 small head of cauliflower or 1/2 medium head -- broken

into florets (2 cups)

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

roll chunks

1 tablespoon minced kaffir lime leaves -- (8 leaves), or 1

tablespoon lime zest and the juice of 1 lime

2 medium carrots -- peeled and cut into thin matchsticks

1/4 pound sugar snap peas

Salt

1/4 cup roughly chopped fresh cilantro

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 the 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 cook 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,

 

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.

 

Galangal looks a lot like a thin-skinned ginger, but has a distinctive

flavor. Widely used in Thailand and Malaysia, it is found in Asian grocery

stores, often frozen, and is sometimes sold under the name of Khan or

Lengkuas. Its delicate floral bouquet resembles a mix of ginger, pepper, and

sour lemon. It can be chopped or pureed unpeeled because its skin is so

thin. In a pinch, substitute ginger-but be sure to peel the ginger first.

 

If you have dried galangal, still include the ginger Add minced ginger and 5

or 6 galangal chips to the cooking liquid. Wrap them in cheesecloth first to

make it easy to remove them at the end of cooking.

 

Lemongrass can be frozen or bought waterpacked, but never substitute with

dried.

 

Source:

" The Voluptuous Vegan - ISBN 0-609-80489-8 "

 

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

 

Per Serving (excluding unknown items): 227 Calories; 21g Fat (79.3% calories

from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

27mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 4 Fat.

 

 

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

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