If you are bored with your routine recipes. You can try this colorful vegetable Thai curry for your lunch or dinner. Proteins of wheat germ and fibers of vegetable will complete your meal with nutrition. Serve with rice and enjoy nutritious and tasty Thai curry.
1 tablespoon vegetable oil
1 tablespoon red curry paste
1 fresh or dried Thai red chili pepper (optional)
3 green onions, finely chopped
1-inch piece ginger, peeled and minced
2 cloves garlic, minced
1 cup thinly sliced carrots
1 medium red bell pepper, thinly sliced
3 small eggplants cut into 1-inch cubes (about 4 cups)
2 tablespoons minced lemongrass
1 cup light coconut milk
1 cup vegetable stock
5 basil leaves
4 teaspoons brown sugar
3 teaspoons lime juice
2 cups fresh baby spinach
1/4 cup FoodThink Toasted Wheat Germ
1/2 cup finely chopped cilantro
1/4 cup chopped peanuts
Take a heavy-bottomed pan. Pour 2 tablespoon of vegetable oil and keep it on medium flame. Add red curry paste and chili pepper.Stir the mixture about a for a minute. Add green onions, ginger, and garlic and cook until softened. Make sure that you stir it occasionally so it doesn't get burned.
Add carrots, red bell pepper, eggplant and lemongrass and cook until slightly softened. This will take around 8 to 10 minute.slowly pour in coconut milk into that and vegetable stock after that.
Now add basil, cover and keep it on medium flame, or until eggplant is soft and translucent.
While curry cooks, mix brown sugar and lime juice in small bowl.
Stir spinach into curry and wheat germ to curry. Stir to combine. Remove the pan from heat and sprinkle cilantro. Serve over rice and garnish with cilantro.
Adapted from www.mywheatgerm.com