Red Thai curry paste lends a slightly exotic flair to a wonderful vegetable combination of onions, carrots, ginger, garlic and Apple Slices along with sweet potatoes that are simmered in a vegetable broth finished with coconut milk, Edamame beans, and cilantro accompanied by rice to serve.
3 Tbsp. olive oil
1 1/2 qt. sliced sweet onions
3 cups sliced carrot
3 Tbsp. minced ginger root
1 Tbsp. minced garlic
2 tsp. red curry paste
2 qt. vegetable stock
1 qt. MUSSELMAN'S York Apple Slices
1 qt. peeled sweet potato chunks (3 large sweet potatoes)
2 cups light coconut milk
2 cups shelled Edamame beans, blanched*
1/2 cup chopped cilantro
3 qt. cooked Jasmine or other aromatic rice
* Available frozen.