Vegetables in Thai Red Curry with Sweet Potato Noodles is spicy, healthful comfort food any time you need a shot of goodness!
(Many thanks to OXO for sending me a complimentary spiralizer! Included here is a review of the product. All opinions are my own.)
I never gave “summer cold” much thought as an oxymoron until I came down with one a couple of days ago.
There are many things in this world that are worse than a summer cold, but few things more annoying. When you’re feelin’ poorly, all you want to do is curl up under the covers and sleep for two days.
No wait. There’s something so wrong with that picture this time of year. It’s in the 80’s here and the sun is shining!
So how does one with a summer cold nurse themselves back to health?
….. With a super-spicy veggie-packed meal with all the veggies just picked from the garden. Way better than chicken soup this time of year, my Vegetables in Thai Red Curry with Sweet Potato Noodles is good for what ails ya! A big burst of flavor from something spicy like a red curry will get your tastebuds dancing and make that sore nose happy again!
Although I’ve owned a much larger “spiralizer” for well over a year, I haven’t used it much. As a chef, I feel that if I can’t do it with my knife, I’d rather not mess with it. Of course, there are uses for food processors, blenders and mixers, but I don’t want to deal with numerous gadgets and specialty equipment.
The OXO Hand-Held Spiralizer is so easy to use even my husband can do it! (Just kidding, Honey!)
This little spiralizer is a mighty little spiralizer for the price. When I tried it, soft vegetables such as zucchini were easy to spiralize, however, a sweet potato took a bit more effort for me. When I got down to the end of the potato, it was easier to use a kitchen towel to grip the end of the potato to avoid the blades than with the food holder that is included. But again, it was great to get the job done without hauling out a big piece of equipment!
The OXO Hand-Held Spiralizer is going to be perfect for me to use for my personal chef clients. This product will allow me to add some new and fun menu items without my having to carry a large piece of equipment.
Now back to this veggie-licious dish…..
Onions, red bell pepper, eggplant, green beans, sweet potatoes, fresh tomatoes, oh my!!
You could go to the trouble of making your own red curry paste, but I recommend seeking out a great international market in your area. The grocery store brands lack authenticity, but since discovering Maesri brand at a local international market, I no longer go to the effort.
YUM! Thank you again OXO for my free spiralizer! Gonna head to bed, though……..
25 minPrep Time
35 minCook Time
1 hrTotal Time
2 tablespoons canola or coconut oil
1 medium onion, halved and thinly sliced
1 red bell pepper, cut into 1-inch chunks
1 handful green beans, cut or broken into 1 1/2-inch pieces (about 1 cup)
1 small eggplant, cubed
4 cloves garlic, chopped
2 medium tomatoes, cored, seeded and chopped
1 medium sweet potato, peeled and spiralized
1 can (15-ounce) coconut milk
2 cups vegetable broth
2 tablespoons red curry paste (or to taste)
2 tablespoons fresh lime juice
1 tablespoon fish sauce (regular or vegan), soy sauce (regular or gluten-free) or coconut aminos
1 small bunch fresh basil (Thai if you can find it), leaves torn, reserving some for garnish
Heat oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 4 to 5 minutes or until it begins to soften, adjusting heat as necessary so the onion doesn't brown.
Add the red bell pepper and green beans. Cook 2 to 3 minutes or until green beans deepen in color.
Add the eggplant and garlic; cook 1 minute or until garlic is fragrant.
Add tomatoes, sweet potatoes, coconut milk, vegetable broth and red curry paste. Bring to a boil, reduce heat to low, cover and simmer approximately 20 to 25 minutes or until eggplant and sweet potatoes are tender.
Add lime juice and fish sauce, soy sauce or coconut aminos. Stir in basil. Serve in bowls. Garnish with additional fresh basil.