- 1½ cups unflavored soy or rice milk
- 1 teaspoon arrowroot powder
- ½ teaspoon coconut extract
- 1 medium yellow onion, peeled and diced small 2 cloves garlic, peeled and minced
- 2 teaspoons grated ginger
- 2 teaspoons Thai red curry paste (see note), or to taste
- Zest and juice of 1 lime
- 1 serrano chile, minced (for less heat, remove the seeds)
- 2 tablespoons low-sodium soy sauce, or to taste
- 1 cup Vegetable Stock, or low-sodium vegetable broth
- 3 cups mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli florets, or sugar snap peas
- ½ cup chopped cilantro
- 2 tablespoons minced mint
This delicious stew is a perfect dinner to serve to last-minute guests, but don’t only save it for them—this will hit the spot anytime you’re in the mood for Thai. The stew tastes great served over brown rice.
Note: Thai Kitchen’s Red Curry Paste is widely available, and recommended, but any vegan curry paste will suit.
Mix the soy or rice milk, arrowroot powder, and coconut extract. Set aside.
Place the onion in a large saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.
Add the garlic, ginger, curry paste, lime zest and juice, and serrano chile and cook for 30 seconds.
Add the soy sauce, soy/rice milk mixture, vegetable stock, and mixed vegetables, reduce the heat to medium, and cook for 10 minutes, or until the vegetables are tender.
Stir in the cilantro and mint and serve.
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.View all contributions by Del Sroufe