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Red Coconut Curry Veggies Recipe

   
 

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     Red Coconut Curry Veggies

Category   Entrees - Maindishes
Sub Category   Vegetarian

Ingredients
Kosher salt
3/4 lb yam, peeled, in a half-inch dice
6 oz green beans, trimmed
1/2 lb broccoli florets
2 carrots, cut as thin as possible at angle
2 13.5 oz can coconut milk
2 T Thai red curry paste
1 lime, quartered
 

Instructions
Bring a large stockpot of water to boil. Salt the water. Set a timer to 10 minutes. Add the yams. After 5 minutes, add the green beans. When there are 3 1/2 minutes left, add the broccoli. When there are 2 minutes left, add the carrots. When timer goes off, drain the vegetables into a colander.
Return the stockpot to the stove over medium heat. Add the coconut milk and Thai curry paste, and whisk to combine. Taste, and season with salt. Once the coconut milk is hot, add the vegetables, and allow them to simmer in the curry for 1 to 2 minutes. Serve over rice.


Originally Submitted
6/29/2011





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