Colorful vegetables cooked in a spicy Thai red curry sauce and are flavored with a walnut cream are perfect with cooked black rice. Garnish with cilantro, Thai basil and additional walnuts for flavor and color.
3/4 cup California walnuts
6 tablespoons water
3 tablespoons vegetable oil
2 carrots, peeled and sliced 1/4-inch thick on the diagonal
1 red onion, halved and sliced 1/4-inch thick
1 medium red bell pepper, quartered and sliced 1/4-inch thick
1 medium yellow bell pepper, quartered and sliced 1/4-inch thick
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3/4 cup coconut milk
1/2 cup vegetable stock or broth
1/4 cup tomato paste
2 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
3 cups baby spinach
1 cup black rice, cooked according to package directions
1/4 cup chopped California walnuts, toasted
Fresh cilantro leaves, small Thai basil sprigs, fresh lime wedges
To prepare Walnut Cream, puree walnuts and water in a small blender or food processor until light and fluffy.
To prepare vegetable curry, heat oil in a large skillet over medium heat. Add carrots and onion and cook for 10 minutes to soften, stirring occasionally. Add bell peppers and cook for 2 to 3 minutes or until crisp-tender. Stir in ginger and garlic and cook for 1 minute more.
Add coconut milk, vegetable stock, tomato paste, red curry paste, soy sauce and vinegar; cook for 3 minutes more. Stir in walnut cream and spinach, cooking just until spinach is wilted.
Serve over hot cooked rice and garnish with walnuts, cilantro, Thai basil and lime wedges.
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