- 3 Parsnips peeled
- 3 Carrots peeled
- 1 Rutabaga peeled
- 2 tsp Canola Oil
- 1 Onion chopped
- 4 tsp Gingerroot fresh, minced
- 3 cloves Garlic minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 tbsp Red Curry Paste mild, medium or hot
- 1 can (400 mL) Light Coconut Milk
- 3 tbsp Lime juice
- 1 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1/2 tsp Brown Sugar
- 1 1/4 cups Jasmine Rice cooked according to package directions
- 1/4 cup Cilantro fresh, chopped
- Cut parsnips and carrots in half lengthwise. Slice diagonally into 2-inch (5 cm) chunks. Cut rutabaga into 1-inch (2.5 cm) chunks.
- Heat oil in large high-sided skillet or Dutch oven set over medium-high heat; cook parsnips, carrots, rutabaga, onion, ginger, garlic, salt and pepper, stirring often, for about 5 minutes or until onion starts to soften. Stir in curry paste; cook, stirring often, for about 2 minutes or until fragrant.
- Stir in coconut milk, 1 cup (250 mL) water, lime juice, soy sauce, fish sauce and brown sugar; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, for 12 to 15 minutes or until vegetables are tender. Serve over rice and garnish with cilantro.
Estimated Cost Per Serving:
Tips & Notes
Notes: Garnish with 1/4 cup (60 mL) finely chopped toasted peanuts if desired. For a nut-free option, substitute 2 tbsp (30 mL) toasted sesame seeds or 2 tbsp (30 mL) flax seeds, or stir in 1 tbsp (15 mL) nut-free soy butter. To reduce salt: use low sodium soy sauce and 1/4 tsp salt. Garnish with 1 to 2 chopped fresh Thai chilies for a spicy finish. Recipe submitted by Half Your Plate Industry Partner BCFresh