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“Red curry makes a great base for whatever is fresh and seasonal,” explains cookbook author Dale Kent, who says the dish is one of his all-time favorites. He advises vegetarians be careful to check the label closely when buying red curry paste to make sure the brand you choose does not contain fish sauce. Here, he shares the a vegetarian red curry adapted from Tassajara Dinners and Desserts, a book he co-authored with Melissa Kent, inspired by the spiritual and culinary teachings of the Tassajara Zen Mountain Center in Carmel Valley, California.
1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
- Calories 141
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 4 g
- Sodium Content 341 mg
- Sugar Content 8 g