The key to eating vegetables is to find exotic ways to prepare and eat them.

When I traveled to Thailand, I fell in love with their cuisine and their Thai curry. Real Thai food is very different from what you find even in Thai restaurants here.

I know you’ve heard that before, that exotic cuisine in the U.S. caters to the American taste.

In Thailand, food and particularly vegetarian food is light, simple and oh so filled with flavors!

Here, vegetable Thai curries are thick and I can’t quite identify what’s in it.

I remember eating the best Thai curry I’ve ever eaten in this “hole in the wall”, vegetarian mom and pop restaurant in Chiang Mai. And my mouth was bursting with flavors and memories and emotions!

If you’ve ever read any of my blogs on food, you know that I’ve developed such a sensitivity to foods that I swear I can tell you the state of mind of the cook!

When I decided to venture myself into creating my own coconut Thai curry that’s what I was looking for: flavor, memories and joy!

I hope you enjoy it as much as I do!

If you enjoy this recipe, check out my vegetable couscous.

The best way to discover Thailand

And if you ever want to visit Thailand and really experience the real thing, check out my friend’s Margie Meshew’s tours. My mom and I went to Thailand with her in 2006 and we’re still talking about this trip! It was one of the most extraordinary experience in my life! Margie has been doing these tours for over 15 years now. She’s also my Thai Massage Master Teacher!

Simple Vegetable Thai Curry
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Ingredients
  1. A handful of chopped Thai basil leaves
  2. ½ cup chopped onions
  3. ½ cup chopped celery
  4. 1 Tbsp garlic (about 2 cloves)
  5. 2 Tbsp freshly grated ginger
  6. ½ cup broccoli
  7. ½ cup mushrooms
  8. ½ cup green beans
  9. ½ cup bell peppers
  10. ½ cup butternut squash, diced
  11. 1 tsp cumin
  12. 1 Tsp coriander
  13. ½ cup of coconut milk in a can or homemade (my favorite kind)
  14. Salt to taste
  15. 2 Tbsp safflower oil
Instructions
  1. Heat pan, add oil when hot. Add onions and a pinch of salt, celery, ginger and garlic last.
  2. Pour all the vegetables and saute for a little bit then add hot water, but don’t cover ingredients, add another pinch of salt.
  3. Cook until all vegetables are soft.
  4. Add coconut milk
  5. Bring milk to boil, taste and add whatever spices and salt is needed.
  6. Turn off stove, chop fresh Thai basil leaves, about ¼ cup and pour in pot.
  7. Put lid on and let chopped leaves infuse the dish.
  8. Serve hot with kelp pasta or any other kind of pasta or whole grain
Laure Carter https://www.laurecarter.com/