Recipe by: Sue C., of Corvallis, adapted from 40 Aprons.com
INSPIRATION:
I’ve been thoroughly enamored with Thai food lately, and this is one of my favorite recipes for using up leftover bits of meats and veggies in the fridge. For this dish:
- 3 wilted carrots,
- Some aging green beans,
- An old zucchini,
- 1/2 green pepper,
- A frozen jalapeno from last year’s garden, and
- Rice leftover from several take-out meals.
Vegetarian, Vegan, or Ominvore friendly!
MONEY SAVED: $15
RECIPE (with leftovers* clearly identified)
- 1 Tbsp coconut oil
- ½ – 1 onion, sliced
- 2 garlic cloves, chopped (or jarred/frozen garlic)
- 1 jalapeno pepper*, sliced
- ¾-inch piece of ginger, sliced (or jarred/frozen ginger)
- 1½ frozen lemongrass*
- 2 tsp Red Thai curry paste
- 4 cups chicken or vegetable broth
- 1 14-oz can coconut milk
- 8 oz mushrooms, sliced, if desired
- Leftover/favorite vegetables*, cut in bite-sized pieces
- Leftover chicken or other meat* (if desired), cut in bite-sized pieces
- Leftover rice or noodles*
- 1 Tbsp coconut sugar
- 2 Tbsp fish sauce
- 3 Tbsp lime juice
- Chopped green onions, cilantro and sesame seeds for garnish
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno, ginger, lemongrass and red curry paste, and cook, stirring frequently, for 5-10 minutes or until onions are softened.
- Add broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Add in coconut milk, fish sauce, coconut sugar, lime juice, mushrooms, and leftover vegetables.
- Simmer until vegetables are cooked to taste. Add any cooked leftover meat, rice or noodles and simmer until flavors are melded.
- Garnish and serve.