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Vegetables
with Spicy Thai Sauce
Vegetables:
- 1 carrot, peeled and cut
in slices
- 1 green pepper, chopped
- 1/2 head broccoli, cut into
florets
- 1/2 head cauliflower, cut into florets
- 1/2 cup (120 ml)
unsalted cashews, toasted
- 1 small can water chestnuts,
drained
Sauce:
- 1 cup (240 ml) coconut milk
- 2 tsp (10
ml) Thai red curry paste
- 2 tbsp (30 ml) peanut butter
- 1 tbsp (15 ml)
soy sauce
- 1 tbsp (15 ml) brown sugar
Steam, boil or pressure cook
the carrot, green pepper, broccoli and cauliflower until just tender crisp.
Combine the sauce ingredients and warm on the stove or in the
microwave.
Arrange the vegetables on individual plates and
drizzle with the sauce Sprinkle with water chestnuts and cashews. Serve with
steamed rice. Serves 2.
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