Vegetarian Red Curry and Cucumber and Radish Salad

Adapted from Chef Becky Miller.

Ingredients:

Cucumber and Radish Salad:

• 3 TBSP seasoned rice vinegar
• 1 TBSP soy sauce
• 1 tsp. honey or agave
• 1 garlic clove, minced
• 1/2 tsp. green curry paste
• 1 TBSP sesame oil
• 2 TBSP avocado oil
• Salt, to taste
• 2 English cucumbers, thinly sliced
• 6 radishes, thinly sliced
• 2-4 green onions, thinly sliced
• 1 TBSP mint or Thai basil, chopped

Red Curry:

• Olive oil
• 1 onion, diced
• 5 garlic cloves, minced
• 1 TBSP ginger paste
• 1/2 tsp. turmeric
• 2 TBSP red curry paste
• 1 TBSP fish sauce
• 1 TBSP soy sauce
• 1 TBSP peanut butter
• 1 tsp. sugar or honey
• 2 zucchini, chopped
• 1 eggplant, chopped or a bunch of mini eggplants, chopped
• 1/2 lb. green beans, trimmed
• 1 15 oz. can garbanzo or kidney beans, drained and rinsed, optional
• 1 can coconut milk
• 1/2 c. vegetable broth
• Salt, to taste
• Thai basil, chiffonade
• Serve over rice

Directions:

1. Cucumber and Radish Salad: In a serving bowl add rice vinegar through salt, and mix to combine; then add the cucumbers and radishes and toss to combine. Set aside for up to 2 hours. Before serving mix in green onions and mint or basil.
2. Vegetarian Red Curry: In a Dutch oven heat olive oil over medium heat; then add the onion and cook for about 1 minute; then add the garlic, ginger paste, and turmeric and cook for 1 more minute. Then add the curry paste, fish sauce, soy sauce, peanut butter, and sugar and stir to combine and cook for 1 minute until it just starts to sweat. Then add the zucchini, eggplant, green beans, and garbanzo/kidney beans and stir to coat and cook for a few minutes. Add the coconut milk and broth and simmer covered until the veggies are tender. Taste and adjust seasoning.
3. Serve: Serve curry over rice and topped with Thai basil along with the cucumber and radish salad.