Thai Basil Curry Vegetables
Thai basil has smaller leaves than sweet basil, plus hints of cinnamon
flavor. Serve this fragrant dish over steamed brown or jasmine rice. Leftover curry paste can also be stored in the fridge and used to flavor stir-fries or soups.
- 1 cup firmly packed Thai basil leaves
- 2 medium shallots, coarsely chopped
- ¼ cup firmly packed cilantro leaves
- 2 Tbs. fresh mint leaves
- 1 Tbs. Thai green chile paste
- 1 Tbs. grated fresh ginger
- 1 Tbs. agave nectar
- 2 cloves garlic, peeled
- 2 Tbs. canola oil
- 1 lb. eggplant, cut into 1-inch pieces (4 cups)
- 1 lb. zucchini, cut into 1-inch pieces (3 cups)
- 2 red bell peppers, cut into 1-inch pieces (2 cups)
- ¾ cup light coconut milk
- ¾ cup low-sodium vegetable broth
1. To make Curry Paste: Place all ingredients in blender or food processor, and pulse until smooth paste forms, adding up to 3 Tbs. water if necessary.
2. To make Vegetables: Heat oil in large Dutch oven over medium-high heat. Add eggplant, zucchini, and bell peppers, and sauté 5 to 7 minutes, or until vegetables begin to soften. Add Curry Paste, and cook 3 to 4 minutes, stirring often. Add coconut milk and broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until vegetables are tender, stirring occasionally. Season with salt and pepper, if desired.
July/August 2008 p.48