What You'll Need:
- 1 tbsp. peanut oil
- 1 clove minced garlic
- 5 tbsp. commercial Thai Red Curry Paste (I like Thai Kitchen brand myself, but there are lots of good ones out there--or, if you're feeling adventurous, you can make your own!. FYI, the amount is subjective depending on how spicy you like your Thai food. This amount of curry paste will provide a nice, substantial, full-bodied-but-not-mouth-scorching spice. If you prefer it mild, back it up to 2 tbsp. curry paste)
- 1 can coconut milk
- 1 can light coconut milk
- 1 cup vegetable broth (commercial or homemade)
- 1 tbsp. brown sugar
- 1 1/2 tbsp. vegan fish sauce
- 1 can chick peas, drained
- 2 small cans crimini mushrooms (though any canned mushrooms will do), drained
- 1 12-16 oz. package frozen broccoli
- 1 8-12 oz. package frozen green beans
- 1 12-16 oz. bag frozen mixed veggies of your choice (there are some great stir-fry mixes available that are particularly fitting for this recipe, but regular old peas-carrots-and greenbeans-mix will do just fine)
- 2 6-8 0z. cans sliced water chestnuts, drained
- 1 cup roasted, salted cashew nuts
- cooked brown rice to provide a yummy base to soak up all the curry juices
What To Do:
First, dump all of the frozen and canned veggies and beans in a large colander and run warm water over them until they are mostly defrosted. Set aside. Then, heat the peanut oil in a large, nonstick wok or skillet (the bigger, the better--this recipe makes a lot!) over medium heat. When the oil is hot, add the garlic and stir-fry for one minute, or until fragrant. Add the curry paste and stir-fry 1 1/2 minutes, or until fragrant. Quickly add both cans of coconut milk and veggie broth, and cook over medium-high heat until the mixture just begins to bubble. Add brown sugar and vegan fish sauce; blend well with a whisk.
Add the vegetable and bean mixture to the curry mixture and turn down the heat to medium. Simmer mixture for 10-15 minutes, or until veggies are cooked all the way through and fork-tender. Remove from heat and immediately sprinkle with cashews. Gently fold them in, and spoon curry over bowls of cooked brown rice for a delicious, super-healthy and satisfying meal! Enjoy!
Variation: add crispy tofu to this delectable dish by following the tofu preparation instructions in Crispy Hot Red Chile Tofu with Baby Greens, stopping after the tofu is pan-fried. Stir tofu into curry dish after adding the cashews and serve immediately so the tofu retains maximum crispness!
