Yellow Thai Coconut Curry

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Here is a recipe I can up with when I had an abundance of raw veggies – so much so that they needed to be used, or go to waste, so I decided to cook them down into this rich, savory yellow curry. The taste reminds me of my travels to Thailand, and unlike restaurant Thai food, you can be assured that this recipe is vegan and gluten free! Did you know that most Thai food has fish or shrimp sauce in it? Soy sauce has gluten in it, so here Tamari is used instead. Of course there is no MSG either, which makes this a super healthy and yummy way to get your “fix” of Thai goodness right at home in your own kitchen. It is super easy too – all done in one pot, with little clean-up. The vegetables listed here are just ones that are available on the island I live on, so feel free to experiment with more abundant veggies from the fresh market where you are to get creative. Enjoy!

 

2 Cans Coconut Milk

1 Small Onion – chopped

3 Cloves Garlic – diced

1 teaspoon Fresh Ginger peeled and pureed in food-processor

Sprig of fresh cilantro (culantro) – chopped

1/4 cup finely chopped peanuts (put in food processor, or used sugar-free, gelatin-free peanut butter)

3 Tablespoons Coconut Oil

2 Tablespoons Tamari Sauce (or Soy Sauce if gluten is fine with you)

½ Tablespoon Yellow Curry Paste (make sure it does not contain fish or shrimp)

½ Tablespoon Sesame Seed Oil

1 Tablespoon Rice Wine Vinegar

1 teaspoon Ground Tumeric

1 Large Carrot – thinly sliced

1 Cup Fresh Mushrooms – thinly sliced

1 Fresh Zucchini – thinly sliced

1 Cup Fresh String Beans

2 Tomatoes – pureed in food processor

1 Small Head of Nappa Cabbage

1 Cup Fresh Broccoli Florets

1 Large Red Bell Pepper

Saute the onion, garlic and ginger in the coconut oil. Once onions are translucent, add all the other ingredients into the large pot. Simmer until vegetables are al dente. Enjoy! Serve with compassion and gratitude.  Garnish individually with salt & ground pepper.