TLC Cooking "Emeril's Thai Green Curry"

Emeril's Thai Green Curry

YIELD 4 to 6 servings

INGREDIENTS

2 tablespoons	canola oil
2 tablespoons	green curry paste
1 tablespoon	chopped green onions
3	cloves garlic, crushed
2 teaspoons	grated ginger
1	jalapeno, sliced
2 cups	cubed sweet potato
1 head	cauliflower, cut into florets
1	onion, peeled and cut into ¾ inch wedges
1 cup	red bell pepper, diced
1 cup	green bell pepper, diced
1 cup	cubanelle pepper, diced
1 cup	carrot, peeled and cut into ½ inch pieces
8	baby bok choy, split lengthwise
3 cups	vegetable broth
1 14.5 ounce can	coconut milk
1 teaspoon	sea salt
1 head	broccoli, cut into florets

PREPARATION:

Method

In a 6 quart saucepot, heat canola oil over medium high heat; add the curry paste and cook for 2 minutes. Stir in the green onions, garlic, ginger and jalapeno and cook for another 2 minutes or until fragrant. Add the sweet potato, cauliflower, onion, red and green bell pepper, cubanelle and carrots. Add the bok choy, vegetable broth, coconut milk and sea salt and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender, about 40 minutes. Add the broccoli florets and cook for another 5 to 6 minutes or until the broccoli is cooked through and just tender.
This curry is best if made ahead of time because the flavors will become more pronounced after a few hours and up to 24 hours.
Editor's Note: Look for organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Tofu and Tempeh and Seitan, Oh My! Episode of Emeril Green.
Watch: Emeril Vegetarian Recipes (VIDEO)

This recipe appears in: Middle Eastern

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