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Quick and Easy Thai Vegetable Stew

(3)2 Comments

This delicious Thai 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.

From Forks Over Knives - The Cookbook

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By Del Sroufe,

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Ingredients

  • 1½ cups unflavored soy or rice milk
  • 1 teaspoon arrowroot powder
  • ½ teaspoon coconut extract
  • 1 medium yellow onion, peeled and diced into small pieces
  • 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

Instructions

  • 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. Note: Thai Kitchen’s Red Curry Paste is widely available, and recommended, but any vegan curry paste will suit.
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Comments (2)

(4 from 3 votes)

Recipe Rating

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Ruth Mallen

I love this recipe. First time I made it it took longer. But now I can make it easily!

Tori

Smelled divine, was a very easy recipe, but oh my goodness…oh my goodness. When I say the spice level of this felt like we had acid burns on our tongue. I tried to stomach a few bites because I hate wasting food, but ended up having to compost the whole dish :(…such a heartbreaking waste. Completely unpalatable…and we enjoy spicy food. Made the dish exactly to the recipe…but there is NO way it’s meant to be that spicy! If you try the dish maybe alter it a bit and beware. I’m so confused and wanted to warn anyone giving this a try

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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