Thai Ginger Coconut Vegetable Toss Recipes

Steps:

• Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
• Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Steps:

• Saute ginger in sesame oil over medium-high heat.
• Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well.
• Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender.
• You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender.
• If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like.

Steps:

• Cut carrots, zucchini and green onions into matchstick-size strips.
• Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
• Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions.
• Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.

Steps:

• In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
• Add Jasmine Rice and stir until well coated.
• Add Coconut Milk, water and salt. Bring to a boil.
• Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
• Remove from heat. Let sit covered an additional 5 minutes before serving.

Steps:

• In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender. , Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.

Steps:

• Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until crisp-tender. Add tomatoes, jalapeno and ginger; cook and stir 2-3 minutes longer or until tender., Stir in chickpeas, water and salt; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is almost evaporated. Remove from heat; stir in coconut milk and cilantro., Serve with rice; sprinkle with additional cilantro if desired.