Bombay to Bangkok Vegetable Curry
The recipe Bombay to Bangkok Vegetable Curry could satisfy your Indian craving in about 1 hour and 5 minutes. This recipe makes 4 servings with 410 calories, 15g of protein, and 14g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up tofu, cauliflower florets, juice of lime, and a few other things to make it today. To use up the tofu you could follow this main course with the Tofu Cheesecake as a dessert. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut turns a light golden brown.
Pour coconut into a small bowl as soon as it is toasted, to prevent burning.
Replace the wok or frying pan on the stove.
Heat coconut oil over medium heat until melted, then add onion, garlic, ginger and curry powder. Stir-fry 1-2 minutes, or until onion begins to soften.
Turn up the heat to high.
Add the stock, plus the lime leaves, chili sauce, soy sauce, sugar, and most of the toasted coconut (reserve 1 to 1 1/2 tablespoons). Stir everything together.
Add the sweet potato or yam, cauliflower, carrots, and eggplant (if using). Allow to reach a boil, then reduce heat to medium. Allow to simmer for 2-3 minutes.
Add the red pepper and tofu or tempeh, stirring to incorporate. Cover and allow to simmer for 15 minutes, until sweet potato and eggplant are fully cooked.
Add the peas and green beans (if using), and cook another 2-3 minutes, or until peas have softened but are still bright green. Don't worry if the curry seems too thick with vegetables at this point. Simply stir them in the best you can. The curry will thin out.
Turn heat down to low and add the coconut milk and extract, stirring well.
Add up to 1 1/2 cups coconut milk, depending on how much sauce you want with your curry.
Remove from heat and taste for saltiness and spice, adding more soy sauce or chili sauce (or fresh-cut chilies) if desired.
To serve, scoop the curry onto individual plates or into serving bowls. Top with a sprinkling of the reserved toasted coconut.
Serve with jasmine or basmati rice.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Leo Steen Saini Vineyard Chenin Blanc
Like being transported to a spring meadow, this lovely wine displays enticing aromas of chamomile, lemon verbena, thyme and zesty citrus. On the long, refreshing palate, excellent natural acidity and wet gravel minerality bring beautiful energy to the wine, carrying flavors of green apple and Anjou pear to a bright, focused finish.