New in 2013 this recipe has a little tip of te hat to all things South East Asian.
Serves 6 to 8
Though these glazed carrots have Thai flavors, they are delicious with Western-style roasts, especially pork or turkey. The dish is vegan if you don’t use fish sauce. The level of spice varies with different brands of curry paste and might taste very hot when you first add the coconut milk, but the sweetness from the carrots, brown sugar and lime zest helps to balance it out.
1 tablespoon vegetable oil
1 tablespoon Thai red curry paste, or to taste
1 cup coconut milk (if canned, shake first)
2 pounds carrots, peeled and roll-cut (see note)
½ cup water
½ teaspoon kosher salt
1 tablespoon muscovado or dark brown sugar
1 tablespoon fish sauce or soy sauce (optional)
1 tablespoon finely grated lime peel + more to garnish
Instructions: Heat the oil in a large skillet over medium-low heat. Add the curry paste and cook for a few minutes, whisking to blend. Whisk in the coconut milk until smooth, then add the carrots, water and salt.
Bring to a boil, then reduce to a simmer. Cover with the lid slightly ajar and cook until the thickest pieces of carrots are tender but still firm in the middle, stirring occasionally, about 15 minutes.
Uncover, stir in the sugar and fish sauce, if using, and continue simmering until the sauce is reduced to a thick glaze, about 5 minutes. Increase heat to high during the last minute if the sauce is still soupy.
Remove from the heat and add lime zest. Place in a serving bowl and grate more lime zest on top.
Note: To roll cut carrots, cut at an angle, roll, then cut at a different angle to make irregular yet similar-size pieces.
Per serving: 128 calories, 2 g protein, 14 g carbohydrate, 8 g fat (6 g saturated), 0 mg cholesterol, 142 mg sodium, 4 g fiber.