Thai Vegetable Curry

Thursday, October 9, 2008

Thai Vegetable Curry
I have not tried this yet but I love thai curry and if you did not know this, supposedly spicy foods rev up your metabolism. This recipe is very low in points if you are doing WW (extremely low) so you could always add some chicken, turkey or tofu to the mix and still have a very low point dinner.

This recipe was prepared by Chef Kevin Bozis for
"Stir It Up in Chicago" event at Kendall College, entitled "A Spicy Asian Journey," in August 2005.

Ingredients

2 tablespoons olive oil
1/4 cup Thai Red Curry Powder
1 large white onion, finely diced
1 red bell pepper, finely diced
1 head cauliflower, chopped
4 medium potatoes, peeled and chopped
1 can (15 oz.) lite coconut milk
1 bunch lemongrass, cleaned and chopped
juice of 2 limes

Serves / Yields 8-10 servings (10 servings = 3 pts per serving)


Preparation Instructions

Make a paste with the Thai Red Curry seasoning and water. Heat a large pot with 2 teaspoons oil. Add the onion and bell peppers. Cook over medium heat, stirring often, for a couple minutes. Add the curry paste and blend. Slowly add the coconut milk, whisking to blend. Add the cauliflower and potatoes. Add the lemongrass and lime juice. Bring to simmer, and cook for 30-40 minutes until the potatoes are done.

0 comments: