Best Thai Ginger Coconut Vegetable Toss Recipes
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
THAI GINGER COCONUT VEGETABLE TOSS
Delicious dish. Not spicy at all, but you can add more spice if you wish. I served it over brown rice, but feel free to serve it over white rice, noodles, or plain - but if you eat it plain I suggest less water.
Provided by aerobicon
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute ginger in sesame oil over medium-high heat.
- Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well.
- Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender.
- You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender.
- If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like.
Nutrition Facts : Calories 215, Fat 9.9, SaturatedFat 6.4, Sodium 629.5, Carbohydrate 30.5, Fiber 3.7, Sugar 22.6, Protein 3.2
VEGETABLE TOSS
This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.
Provided by Barb G.
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
- Top with Radishes and remaining lettuce, broccoli, and cauliflower.
- Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
- Cover and refrigerate at least 2 hours.
- Just before serving, sprinkle with your favorite salad topping.
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