Mixed Spicy Vegetables, Thai Style
Instructions:
Half stir-fry, half braise, this quick, thick stew can be varied
in a number of ways, all delicious. If you like Thaistyle
curries, this is for you.
3 tablespoons peanut or neutral oil, like grapeseed or
corn
1 large white onion, sliced
2 tablespoons chopped garlic
2 dried chiles, 1 minced seeded fresh chile, or
1 teaspoon Chile Paste or red or
green curry paste, or to taste
11/2 pounds eggplant, zucchini, summer squash, or a
combination, peeled as necessary and cut into
11/2-inch chunks
11/2 cups coconut milk
3 lime leaves, chopped, preferably fresh (dried are
okay), or the zest of 1 lime
3 tablespoons soy sauce or nam pla (Thai fish sauce)
Salt and freshly ground black pepper
Lime wedges for garnish
MAKES: 4 servings
TIME: 30 minutes
- Put the oil in a 10- or 12-inch skillet over mediumhigh heat. When hot, add the onion and cook, stirring occasionally, until it softens a bit, 5 minutes or so. Stir in the garlic and chiles, then add the eggplant or squash.
- Cook, stirring occasionally and adjusting the heat as necessary so the vegetable cooks quickly without burning, until it softens (zucchini will cook faster than eggplant or squash, so give the other vegetables a head start if cooking a combination), 10 to 20 minutes.
- Add the coconut milk and the lime leaves and simmer until thickened, about 5 minutes. Add the soy sauce, then taste and add salt and pepper if necessary. Serve hot, with lime wedges.
- Mixed Spicy Vegetables with Chicken.
- Substitute 1 pound boneless chicken, cut into thin shreds and thoroughly patted dry, for about 3/4 pound of the mixed vegetables. In Step 1, make sure the skillet is very hot; add the chicken, stir once or twice, and cook until it begins to brown, about a minute. Stir again and add the onion; proceed with the recipe.
- Mixed Spicy Vegetables, Indian Style.
- Add 1 tablespoon minced fresh ginger and reduce the garlic to 2 teaspoons (add them together); use 2 fresh chiles, like serrano or jalapeño, seeded and minced, instead of dried chiles. In Step 2, add the coconut milk and 11/2 teaspoons garam masala. Omit the lime leaves, soy sauce, and lime wedges.