Ingredients
The following ingredients have 4 Servings
- 1½ cups unflavored soy or rice milk
- 1 teaspoon arrowroot powder
- ½ teaspoon coconut extract
- 1 medium yellow onion, peeled and diced into small pieces
- 2 cloves garlic, peeled and minced
- 2 teaspoons grated ginger
- 2 teaspoons Thai red curry paste (see note), or to taste
- Zest and juice of 1 lime
- 1 serrano chile, minced (for less heat, remove the seeds)
- 2 tablespoons low-sodium soy sauce, or to taste
- 1 cup <a href="http://forksoverknives.com/recipes/vegetable-stock/">Vegetable Stock</a>, or low-sodium vegetable broth
- 3 cups mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli florets, or sugar snap peas
- ½ cup chopped cilantro
- 2 tablespoons minced mint
Instruction
- Mix the soy or rice milk, arrowroot powder, and coconut extract. Set aside.
- Place the onion in a large saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
- Add the garlic, ginger, curry paste, lime zest and juice, and serrano chile and cook for 30 seconds.
- Add the soy sauce, soy/rice milk mixture, vegetable stock, and mixed vegetables, reduce the heat to medium, and cook for 10 minutes, or until the vegetables are tender.
- Stir in the cilantro and mint and serve. <br> <br> <strong>Note:</strong> Thai Kitchen’s Red Curry Paste is widely available, and recommended, but any vegan curry paste will suit.
