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Thai Curried Vegetables With Adzuki Beans

Cuisine: Thai
Type: Cheese, Eggs, Vegetables
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlVegetable oil - or more as needed
1 cup 237mlChayote squash - julienne
1   Red bell pepper - julienne
1 cup 40g / 1.4ozBok choy - with leaves, chopped
1   Asian - (thai) eggplant, cut into thin strips
  (or half a small eggplant)
1/2 cup 118mlSliced mushrooms
1 tablespoon 15mlFresh minced ginger - or more
1   Minced garlic - optional
1 tablespoon 15mlCurry sauce - such as
  Taste of thai red curry sauce
1/2 cup 80g / 2.8ozAdzuki beans - cooked, drained
1 cup 237mlCoconut milk - light, canned
2 tablespoons 30mlLow-sodium soy sauce
1 tablespoon 15mlLime juice - (half a lime)
  (or small red chile beans)
1 tablespoon 15mlFresh coriander leaves - or more
  Freshly ground pepper - to taste
  Coconut extract - optional
3 cups 480g / 16ozHot cooked rice
  (jasmine or brown or blend)

Recipe Instructions

Prep - Have everything cut and measured; ready to go into the wok. Cut bell pepper and chayote squash into 'matchsticks. Roughly chop (1-inch pieces) the bok choy. Thinly slice the mushrooms. Thinly slice the eggplant; or if using globe, slice to square-up the eggplant (an end-cut and 4 side cuts). Cut the remainder into thin wafers. Measure and mix the curry powder into a paste as instructed on envelop.

Heat the wok, add the oil and swirl to coat pan. Fry the chayote quash and bell pepper: about 4 minutes. Add bok choy and eggplant; fry about 2 minutes. (Add a little more oil only if needed.) - - Add mushrooms and ginger, and garlic, if using. Cook about 1 minute.

Add the Curry paste and warm through (less than 1 minute. Add coconut milk, soy, lime juice and coriander leaves. Stir just to warm and combine but not to blend flavors (See notes). Taste: adjust flavors with pepper and option coconut extract (1/8 tsp.). Serve at once with hot cooked rice, optional soy and hot sauce (such as Sriracha).

Cook's Notes: As described by Jay Solomon: "This dish engulfs your palate with rolling aromatic flavors accented with occasional lightning flashes of heat." In order to maintain crispness and unique flavors (surprises!), halve the cooking time used in Jay's recipe. Acknowledgement: Lean Bean Cuisine (1995) Jay Solomon ISBN 1-55958-438-6.

Source:
Brian Reid DEC Western Research Laboratory, Palo Alto CA

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