Adapted from dinersjournal,blogs.nytimes.com
1 13.5 oz can unsweetened coconut milk (DO NOT SHAKE)
1/2 cup vegetable stock (or water)
4 teaspoons Tamari
4 teaspoons brown sugar (or your natural sweetener of choice)
5 Tablespoons Green Curry Paste (Maesri brand is vegan)
Handful of chopped fresh basil
and the below vegetables all diced to your liking:
1 bunch greens including bok choy, mustard greens and kale
3 Red Potatoes
1 cup sugar snap peas
1 Yellow Squash
1/2 Spanish Onion
lime juice (optional)
-in later versions I used Broccoli, Mustard Greens and Kale. You can use any veggies you desire or have around the house, they ALL taste delicious in this warm comforting dish.
1. Open can of coconut milk without shaking. Spoon 6 tablespoons of the cream from the top of the can into the saucepan and heat over medium high heat until it begins to bubble.
While milk is heating up pour remaining coconut milk can into a bowl and mix well. Also combine vegetable broth, tamari sauce and choice of sugar in a medium bowl until ingredients are dissolved and mixed evenly.
2. When Coconut milk begins to bubble add 5 tablespoons of chili paste and reduce heat to medium low. Stir constantly until fragrant ()about 3 minutes) and adjust heat to prevent burning. Add all veggies except greens and stir until veggies are heated through (about 2-3 minutes). Then stir in the rest of the coconut milk and bring the mixture to a boil. Then reduce heat to low, add greens, and simmer uncovered until most vegetables are tender, about 10 minutes.
3. Add Tamari/Broth/Sugar mixture and lime juice for taste if you like it. Mix well.
4. Serve with fresh basil on top and quinoa.
This is a wonderful warming comfort food for summer or winter veggies! So Good I made it two weeks in a row!