Fresh from the kitchen at Meadows: Vegetarian Red Thai Curry Recipe
You don’t need to travel thousands of miles to experience delicious Thai food. With This simple recipe you can brings flavors from around the world to life in your Northwest home and it is perfect for the Spring and Summer seasons. Whether you’re dining with your family or your friends this delicious take on Vegetarian Red Thai Curry from Sunriver Resort’s Chef Fabrice Beaudoin is sure to impress. With robust, fresh flavors this vegetarian dish is guaranteed to wake up your taste buds. We recommend serving this dish over rice, couscous, or quinoa. It also pairs well with Oregon Gewürztraminer, Riesling, Sake and Northwest Spring Ales.
Ingredients (Serves 6):
• 1 oz. red curry paste
• 1 can coconut milk (we will use the thick, fatter top portion)
• 1 cup cauliflower florets
• 1 cup squash
• 1 cup carrot – peeled and diced
• ½ cup red bell pepper – diced
• ½ cup green pepper – diced
• 1 red onion – peeled and diced
• 1 jalapeno – minced
• 1 celery spear - diced
• ½ cup cooked red lentils
• ½ cup cooked garbanzo beans (preferably home cooked)
• 1 cup diced tomatoes and their juice
• 1 tblsp. Garam Masala (recipe below)
• 1 lime
• 1 tblsp. minced garlic
• Dash of salt and pepper for taste
• Dash of Thai basil, cilantro and mint leaves - chopped
• 2 tblsp. fish sauce
• 1 tblsp. grated ginger
• 1 tblsp. Thinly sliced and chopped lemongrass (the softer white interior only)
Optional: Plain yogurt for serving
Garam Masala Recipe:
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. ground ginger
• ½ tsp. ground cardamom
• Dash of ground turmeric, ground cinnamon, crushed red pepper, black pepper and salt
• In a well-seasoned or ceramic coated Wok; sweat garlic, ginger, lemon grass, curry paste, Garam Masala and 2 tblsp. of the top fat layer of coconut milk until aroma develops.
• Add all raw vegetables, salt and pepper and sauté for 5 minutes until onion begins to look translucent.
• Add tomatoes, lentils, garbanzo beans, fish sauce and rest of the coconut milk and simmer until vegetables are tender, but with a little bit of crisp left.
• Before serving add cilantro, mint, basil and the lime juice. Top with a dollop of yogurt if desired. The flavors in the leftover curry will be stronger the next day and make very nice leftovers. If you choose to do this, reserve the herbs to top with the next day rather than mixing them in.