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.
Ingredients
Curry Paste
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1 cup firmly packed Thai basil leaves
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2 medium shallots, coarsely chopped
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1/4 cup firmly packed cilantro leaves
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2 tablespoons fresh mint leaves
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1 tablespoon Thai green chile paste
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1 tablespoon grated fresh ginger
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1 tablespoon agave nectar
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2 cloves garlic, peeled
Vegetables
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2 tablespoons canola oil
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1 pound eggplant, cut into 1-inch pieces (4 cups)
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1 pound zucchini, cut into 1-inch pieces (3 cups)
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2 red bell peppers, cut into 1-inch pieces (2 cups)
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3/4 cup light coconut milk
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3/4 cup low-sodium vegetable broth
Directions
1.
To make Curry Paste: Place all ingredients in blender or food processor, and pulse until smooth paste forms, adding up to 3 tablespoons water if necessary.
2.
To make Vegetables: Heat oil in large Dutch oven over medium-high heat. Add eggplant, zucchini, and bell peppers, and saute 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, and serve with rice, if desired.
Nutrition information
Calories 125, Total Fat 7.5 g, Saturated Fat 2 g, Sodium 265 mg, Carbohydrate 14 g, Fiber 3 g, Protein 2 g, Sugars 7 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Thai Chicken-Curry Stir-Fry
Make this dish as hot as you like by adding more or less jalapeno or serrano chile peppers.
See Recipe