Sweet and earthy root vegetables make for a tasty Thai-style curry. Serve as a main or side dish.
- 3 BCfresh parsnips, peeled
- 3 BCfresh carrots, peeled
- 1 BCfresh rutabaga, peeled
- 2 tbsp (30 mL) canola oil
- 1 onion, chopped
- 4 tsp (20 mL) minced fresh gingerroot
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 tbsp (45 mL) mild, medium or hot red curry paste
- 1 can (400 mL) coconut milk
- 3 tbsp (45 mL) lime juice
- 1 tbsp (15 mL) soy saucer
- 1 tbsp (15 mL) fish sauce
- 1/2 tsp (2 mL) brown sugar
- 1 1/4 cups (300 mL) jasmine rice, cooked according to package directions
- 1/4 cup (60 mL) chopped fresh cilantro
- Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
- Heat oil in large high-sided skillet or Dutch oven set over medium-high heat; cook parsnips, carrots, rutabaga, onion, ginger, garlic, salt and pepper, stirring often, for about 5 minutes or until onion starts to soften. Stir in curry paste; cook, stirring often, for about 2 minutes or until fragrant.
- Stir in coconut milk, 1 cup (250 mL) water, lime juice, soy sauce, fish sauce and brown sugar; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 12 to 15 minutes or until vegetables are tender. Serve over rice and garnish with cilantro.
- Garnish with 1/4 cup (60 mL) finely chopped toasted peanuts if desired.
- For a nut-free option, substitute 2 tbsp (30 mL) toasted sesame seeds or 2 tbsp (30 mL) flax seeds, or stir in 1 tbsp (15 mL) nut-free soy butter.
- Garnish with 1 to 2 chopped fresh Thai chilies for a spicy finish.