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This vegetable stew was a rich, colorful mix of potatoes, carrots, snap peas, peppers, napa cabbage and parsley simmered in a slurry of red curry and coconut milk. The sweet spicy aromas were all from a heartwarming dish my younger son made for me when he visited home. What a wonderful Mother’s Day meal it was!
My son, Toby is an expert with vegetables and curry. He can make a mean and memorable dish with the simplest ingredients around. “Do we have coconut milk?” he asked me as he sifted through my pantry. I knew instantly he was going to make a curry dish.
“I’ll use red curry powder this time,” Toby added.
The process was so simple. All that was needed were the fresh vegetables, the coconut milk and a good stash of curry. Toby got chopping and slicing and in no time this vegetable dish in red curry was just waiting to be devoured! The aroma of sweet curry and coconut permeated the kitchen and with that, we all sat down to a wonderful family dish cooked by my second son just for me. Am I a lucky Mom or what?
*Notes: Toby Quirino, Drexel University 2012 graduated this summer with a degree in BA Communications –Global Journalism & Sociology, Cum Laude.
Vegetables in Red Curry and Coconut Milk : A Mother’s Day Dish
This vegetable stew was a rich, colorful mix of potatoes, carrots, snap peas, peppers, napa cabbage and parsley simmered in a slurry of red curry and coconut milk. The sweet spicy aromas were all from a heartwarming dish my younger son made for me when he visited home. What a wonderful Mother’s Day meal it was!
Ingredients:
- vegetable oil - 1 Tablespoon
- minced garlic - 1 teaspoon
- coconut milk - 2 cans (13.5 ounces each), from Asian markets or major groceries
- vegetable broth - 1/2 cup
- red curry powder - 2 Tablespoons
- potatoes - 2 peeled and quartered
- carrots - 2 peeled and sliced in 1/2 inch thick slices
- onion - 1 chopped
- green bell pepper - 1/2 cored, seeded, sliced
- napa cabbage - 2 cups coarsely chopped
- parsley - 1 bunch, coarsely chopped, for garnish
- lemon zest - from 1 lemon
- sugar snap peas - 1/2 cup, trimmed at edges
- salt - 1 teaspoon
- black pepper powder - 1 teaspoon
- steamed jasmine white rice - for serving
- Patis or Fish sauce - 1 Tablespoon
Instructions:
- In a large saucepan, over medium heat, add the vegetable oil. Saute the garlic and onions.
- Add the potatoes, carrots, bell pepper, fish sauce, lemon zest and broth.
- After about 8 to 10 minutes when potatoes are soft, add the coconut milk and red curry powder. Lower heat so that the coconut milk does not curdle. Simmer for about 30 minutes.
- Lastly, add the snap peas and napa cabbage. Season with salt and pepper.
- When cooked, garnish with fresh parsley. Serve with steamed jasmine white rice.
Aww, how wonderful. I made brunch for my mom too. Would love to meet Toby – sounds like a peach of a son!
Thanks, Laura! So nice to hear you had a great time with your Mom! I had to coerce my sons to allow me to post their food and cooking
Aww it’s hard to believe you have older sons Elizabeth! You look so young! I hope my kids will be a decent cook when they get older. This curry looks wonderful! You are really a lucky mom.
Thanks for the kind words, Nami. Yes, I am blessed to have good sons. This was a very delish dish!
Yummm! I have been looking for an easy red curry recipe for ever!! Thanks so much!
You are so lucky to have such a gem of a son.
Thanks, Minnie. This dish is easy and versatile. Enjoy & thanks for stopping by!
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