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WOK: thai curried vegetables

NDGNDG Posts: 861
edited October 2012 in EggHead Forum
Found a good fall-time wok recipe from the book "The Complete Stir-Fry Cookbook" and turned out great.  No meat but very hearty meal that included: zucchini/coconut-milk/fish-sauce/onion/GREEN CURRY PASTE/snake-beans/red-bell-pepper/broccoli/lime/lime-rind/cabbage/brown-sugar.  Here are some pics in order, total cook time around 20 mins on wok . .
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Columbus, Ohio

Comments

  • Doc_EggertonDoc_Eggerton Posts: 3,919
    edited October 2012
    While I am not a curry, or particularly Thai food fan I have had good meals done that way.  My oldest daughter is more interested in this.  You've done what looks like a good job, and provided us with a nice essay.  Bravo!
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • Richard FlRichard Fl Posts: 7,645
    Great looking meal.  There are wonderful Thai sites with recipes.

    I like this one and has great videos about cooking.

    http://atasteofthai.com/

    Here is a Thai eggplant I like to use but hard to find outside the oriental community.
    They are about 2 inch diameter.

    image
  • GLWGLW Posts: 178

    bookmarked!

    Thanks

    When in doubt add more pepper.
  • NDGNDG Posts: 861
    Thanks Doc, the BGE wok is great. It was the first time I have used the Wok for anything other than a true high heat "stir-fry" as the liquid  (~2 cups total with 1 cup water and 1 can coconut milk) came in early.  It was such a nice night outside I did not mind sitting over the wok for another 15 minutes while the liquid simmered and more ingredients came into play with an addition every 4-5 minutes.  The Green Curry Paste seemed to be key, here is a pic of the brand I used . . 

    I will keep an eye out for the thai eggplant - looks interesting and thanks for commenting!

    image
    Columbus, Ohio
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