Ingredients
Curry Vegetables
- 1 Zucchini chopped
- 1 Yellow Squash chopped
- 1 Red Pepper chopped
- 1 Yellow Pepper chopped
- 1 Yellow Onion chopped
- 1 Sweet Potato peeled, diced and blanch
- 1/2 cup Mista Brown's Original Jerk Sauce
Curry Sauce
- 1 Julienne Red Pepper
- 1 Carrot peeled and sliced
- 1 Julienne Yellow Onion
- 2 T Sliced Shallot
- 2 T Ginger peeled and sliced
- 1 T Lemongrass peeled and sliced
- 1/2 cube Pineapple chopped
- 2 Kaffir Lime Leaves
- 2 T Red Thai Curry Paste
- 2 cups Vegetable Stock
- 14 oz canned coconut milk
- 1/4 cups fish sauce
- 2 T olive oil
Servings: People
Instructions
Curry Sauce
- Saute onions, carrots and shallots in oil until soft. Add lime leaves, lemongrass and red pepper. Cook for 3 min. Add curry paste, vegetable stock, fish sauce and pineapple. Bring to a simmer for 30 min. Puree sauce in a blender and finish with coconut milk, salt and pepper. Set aside.
Curry Vegetables
- Saute chopped vegetables in oil for about 5 min. Add jerk and curry sauces. Cook together for 3 min. Adjust seasoning with salt and pepper. Serve over basmati rice.