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Thai curry dish

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Ingredients for 4 servings:

  • 1 large bell pepper(s), red or yellow
  • 2 cloves garlic
  • ½ zucchini
  • 3 carrots
  • 1 tsp curry paste, green
  • 7 small potatoes
  • 1 handful of broccoli
  • 2 cans of coconut milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian and super delicious!

In a large pot, sauté the garlic in olive oil. Then add the finely chopped carrots, zucchini, and bell peppers. Sauté for about 5 minutes. Then pour in the coconut milk and the curry paste. Be careful with the paste; it’s incredibly hot. Use a little less and then season to taste. Bring everything to a boil, then add the fairly finely chopped potatoes and broccoli and simmer for about 1 minute. If there’s not enough liquid, you can add regular milk, but coconut milk is usually sufficient for me. Rice or Asian noodles go best with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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