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Entree
Asian
6 - 8 servings
15 minutes
35 minutes
A filling and flavorful vegetarian dish with a vegan option.
2 tablespoons coconut oil
4 cloves organic peeled garlic, crushed
4 organic shallots, finely chopped
2 tablespoons curry yellow paste
1 pint vegetable stock
2 leaves Kieffer Lime Leaves
1 Galangal root, chopped
1/2 pound Thai Eggplant, peeled and cubed (see notes below)
1 pound Organic Garnet Yams, peeled and cubed
1 cup roasted cashews, chopped
1 1/4 cup coconut milk
1 1/2 cups Shiitake Mushrooms, chopped
1 tablespoon soy sauce
2 tablespoons Fish Sauce Thai (optional) or vegan option with combo of soy sauce and seaweed flakes
5 leaves Thai Basil, sliced thinly
Heat the oil in a large pan. Add the garlic and shallots and cook over medium heat for 5 – 8 minutes, taking caution not to let them burn.
Add the yellow curry paste and stir-fry over medium heat for 30 seconds until fragrant, then add the vegetable stock, lime leaves, galangal, eggplant, and garnet yams.
Bring to a boil, stirring frequently, then reduce the heat to low and simmer gently for 15 minutes.
Add the cashews, coconut milk and shiitake mushrooms.
Mix in the soy sauce and fish sauce and simmer for 5 minutes more.
Spoon into individual bowls and garnish with the Thai basil leaves.
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