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Thai Vegie Curry Recipe

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This recipe for Thai Vegie Curry is from She Sure Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
⅓ cup unsalted cashews
3 tps veggie oil
2 garlic cloves, minced
3 Tbsp Thai red curry paste (milder than green curry)
1 can coconut milk
˝ cup water
2 tsp lime zest
1 Tbsp brown sugar
3 heads baby bok choy, quartered lengthwise
600 grams udon noodles, cooked
1 large carrot, julinned
lime wedges (opt)
Thai basil leaves (opt)
Directions:
Directions:
1. Roast cashews in skillet, 2 minutes.
2. Sauté garlic, add curry paste, cook 1 minutes.
3. Stir in coconut milk and water, bring to boil and simmer 5 minutes.
4. Stir in lime juice, zest, sugar, and bok choy and cook 5 minutes.
5. Add noodles, cook til warmed and curry is slightly thickened. Divide in bowls and sprinkle with cashews and lime wedges.

 

 

 

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