Post by Loupy on Aug 10, 2015 11:52:28 GMT -7
Golden Thai Curry with Green Beans
From: Joanne @ joanne-eatswellwithothers.com/
adapted from Vegetarian Times March 2012
…curry making. And then curry eating. Those are two of my favorite workout alternatives. The heat of the curry gets your adrenaline pumping and your heart racing, but then the sweet notes of the coconut milk and sweet potatoes bring it back down. It’s like interval training. But for the soul.
Serves 4
Ingredients
1 lb sweet potatoes, cubed
3 medium carrots, cut into half moons
1/2 lb green beans, cut into 1-inch pieces
1 tbsp coconut oil
1 medium onion, chopped
3 cloves garlic, minced
2 1/2 tbsp penang or yellow curry paste
1 tbsp peanut butter
1 13.5 oz can light coconut milk
1 tsp sugar
1 red bell pepper, diced
2 tbsp thinly sliced basil leaves
Instructions
Bring a large pot of salted water to a boil.
Cook the potatoes for 7 minutes, then remove with a slotted spoon.
Add carrots, cook 10 minutes, and remove with a slotted spoon.
Add green beans and cook 5 minutes, remove with a slotted spoon.
Set aside all vegetables.
Heat oil in pot over medium heat.
Add onion and cook 7 minutes, or until starting to brown.
Stir in garlic, curry paste and peanut butter.
Cook 1 minute.
Add coconut milk, 1/2 cup water, and sugar.
Bring mixture to a simmer.
Stir in potatoes, carrots and bell pepper.
Simmer 10 minutes.
Add green beans and basil, and cook 2 minutes more.
From: Joanne @ joanne-eatswellwithothers.com/
adapted from Vegetarian Times March 2012
…curry making. And then curry eating. Those are two of my favorite workout alternatives. The heat of the curry gets your adrenaline pumping and your heart racing, but then the sweet notes of the coconut milk and sweet potatoes bring it back down. It’s like interval training. But for the soul.
Serves 4
Ingredients
1 lb sweet potatoes, cubed
3 medium carrots, cut into half moons
1/2 lb green beans, cut into 1-inch pieces
1 tbsp coconut oil
1 medium onion, chopped
3 cloves garlic, minced
2 1/2 tbsp penang or yellow curry paste
1 tbsp peanut butter
1 13.5 oz can light coconut milk
1 tsp sugar
1 red bell pepper, diced
2 tbsp thinly sliced basil leaves
Instructions
Bring a large pot of salted water to a boil.
Cook the potatoes for 7 minutes, then remove with a slotted spoon.
Add carrots, cook 10 minutes, and remove with a slotted spoon.
Add green beans and cook 5 minutes, remove with a slotted spoon.
Set aside all vegetables.
Heat oil in pot over medium heat.
Add onion and cook 7 minutes, or until starting to brown.
Stir in garlic, curry paste and peanut butter.
Cook 1 minute.
Add coconut milk, 1/2 cup water, and sugar.
Bring mixture to a simmer.
Stir in potatoes, carrots and bell pepper.
Simmer 10 minutes.
Add green beans and basil, and cook 2 minutes more.
