Thai Red Curry

• 1 Tbs. olive oil
• 1 medium yellow onion, diced (1 1/2 cups)
• 3 Tbs. red curry paste
• 2 Tbs. low-sodium soy sauce
• 1 clove garlic, minced (1 tsp.)
• 1 lemongrass stalk, cut into thirds and smashed with back of knife
• 1 1/2-inch piece fresh ginger, smashed
• 5 kaffir lime leaves, or zest of 2 limes
• 12 Thai chiles, finely chopped, optional
• 2 medium carrots, cut into 1/4-inch-thick rounds
• 2 zucchini, cut into 1/4-inch-thick rounds
• 1 russet potato, peeled and cut into 1/2-inch cubes
• 1 12-oz. can light coconut milk
• 3 Tbs. light brown sugar
• 1 cup trimmed green beans
• 1 cup Thai basil or fresh basil leaves, torn

1. Heat olive oil in large saucepan over medium heat.
2. Add onion, curry paste, soy sauce, and garlic, and saute 1 to 2 minutes, or until fragrant.
3. Add lemongrass, ginger, kaffir lime leaves, and Thai chile.
4. Saute 30 seconds, or until combined.
5. Stir in carrots, zucchini, and potato, and saute 1 minute to coat with curry.
6. Add coconut milk, brown sugar, and 1 cup water.
7. Reduce heat to medium-low, cover, and simmer 5 to 10 minutes, or until potatoes can be pierced with tip of knife.
8. Add green beans and simmer 5 minutes more, or until green beans are crisp-tender.
9. Remove lemongrass, ginger, and kaffir lime leaves, and season with salt and pepper.
10. Sprinkle with basil leaves just before serving.

olive oil, yellow onion, red curry, soy sauce, clove garlic, stalk, fresh ginger, lime, chiles, carrots, zucchini, russet potato, light coconut milk, light brown sugar, green beans, basil

Taken from www.vegetariantimes.com/recipe/thai-red-curry/ (may not work)