Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


Burmese Vegetable Curry Recipe



This Burmese-style vegetable curry is subtly flavored with coconut milk, ginger, curry powder, and turmeric. The flavor of this dish is exotic but not overpowering. The vegetables listed in this recipe are what I used when preparing the dish for this post, but any of your favorite fresh vegetables can be substituted.

Adapted from Suekha.com

Prep: 15 minutes | Cook: 15 minutes | Servings: 4

Burmese Vegetable Curry

Ingredients

  • 2 tablespoons oil – peanut, palm or vegetable
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 1 – 2 tablespoons red curry powder
  • 1 teaspoon of turmeric
  • 2 cups mushrooms, sliced
  • 2-3 cups broccoli florets
  • 1 carrot, grated
  • 1 zucchini, sliced
  • 1/2 bell pepper, diced
  • 3/4 cup coconut milk
  • 1 teaspoon sugar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon lime juice

Instructions

  1. Heat oil in heavy skillet over medium high heat. Add onion, garlic and ginger and saute for 1 minute.
  2. Stir in red curry powder and turmeric. Add chopped vegetables and saute for about 3 minutes. Stir in coconut milk and bring to boil. Add sugar, salt and lime juice. Return to simmer for 8 minutes.
  3. Serve vegetables over rice noodles or cilantro rice.



Copyright © 2017 ButteryBooks.com All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search


Author:   Category: vegetables, sides, bread  Tags: , , ,  


Feel free to add your ideas, comments or book review below.

Comments:

Image Uploader

Add images to your comment before submitting. Upload each image (no larger than 500 kb) one at a time.