Quick and Easy Thai Vegetable Stew
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Quick and Easy Thai Vegetable Stew
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Serves 4
Ingredients
- cup unflavored soy or rice milk
- teaspoon arrowroot powder
- teaspoon coconut extract
- piece medium yellow onion, peeled and diced into small pieces
- clove garlic
- teaspoon grated ginger
- teaspoon Thai red curry paste
- piece lime
- piece serrano chile, minced
- tablespoon low-sodium soy sauce
- Vegetable Stock
- cups mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli florets, or sugar snap peas
- cup chopped cilantro
- tablespoon minced mint
Instructions
- Mix the soy or rice milk, arrowroot powder, and coconut extract. Set aside.
- Place the onion in a large saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
- Add the garlic, ginger, curry paste, lime zest and juice, and serrano chile and cook for 30 seconds.
- Add the soy sauce, soy/rice milk mixture, vegetable stock, and mixed vegetables, reduce the heat to medium, and cook for 10 minutes, or until the vegetables are tender.
- Stir in the cilantro and mint and serve. Note: Thai Kitchen’s Red Curry Paste is widely available, and recommended, but any vegan curry paste will suit.