Recipe Friday: Mixed Spicy Vegetables, Thai Style
Posted November 5, 2010on:
Thai is one of my favorite ethnic cuisines (along with Indian, and Italian, and Mexican, and Greek…) and considering how many Thai food lovers I meet, I thought I’d share this one. I made it for a dinner party a while back, and it was a hit. You can make it with all vegetables as a side dish, or you can add tofu to make it the main feature (or make it decidedly non-Thai and add my fave, the garbanzo bean. Hey, call it fusion cuisine!)
The original recipe uses mostly eggplant as the vegetable, but then offers up tomato and potato as two variations. I added both when I made the dish, and it worked well.
Mixed Spicy Vegetables, Thai Style
adapted from How To Cook Everything
3 tbsp (or a little less) peanut or neutral-flavor oil
1 large white onion, sliced
2 tbsp chopped garlic
2 dried chiles, 1 minced seeded fresh chile, or 1 tsp red or green curry paste. Feel free to use less, but do use some!
1 ½ pounds eggplant, cut into 1 1/2 inch chunks
1 c peeled and cubed waxy potato
1 1/2 c chopped tomato
1 ½ c coconut milk (ok to use light)
Zest of one lime
3 tbsp soy sauce or fish sauce
Salt and freshly ground black pepper
1. Put the oil in a 10-12 inch skillet over medium-high 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/curry paste, then add the eggplant and potato. Cook, stirring occasionally and adjusting the heat as necessary so the vegetable cooks quickly without burning. When the potato starts to soften, add the tomatoes. Cook until the potato softens, about 20 minutes.
2. (If you want to add ¼ inch cubes of tofu or garbanzo beans, add them now.) Add the coconut milk and lime zest and simmer until thickened, about 5 minutes. Add the soy sauce, then taste and add salt/pepper if necessary.
A bit stir-fry, but more just braised veggies in sauce. What do you think? What’s your favorite veggie side-dish of any cuisine?