Adapted from The New York Times
Ingredients:
1/4 cup peanut oil
1 medium potato, peeled and diced
1 medium eggplant, diced
1 red pepper, cored, stemmed and julienned
1 cup frozen peas
1/2 pound green beans, trimmed
1 onion, quartered
12 cloves garlic, peeled
2 tomatoes, cut into eighths
1/4 cup red curry paste, or to taste
1 cup coconut milk
½ cup crunchy peanut butter
1 tbsp soy sauce
salt and pepper
Thai basil leaves for garnish1. Heat oven to 450°. Place a Dutch oven over medium heat and add all but a tablespoon of the peanut oil. A minute later, add all vegetables except tomatoes; sprinkle with salt and pepper and stir. Put pot in oven and roast, stirring once or twice, for 30 minutes. Add tomatoes, stir, and continue to roast until vegetables are tender and beginning to brown, about 45 minutes to an hour total.
2. Put remaining oil in a small saucepan over medium heat. Add curry paste and stir; whisk in coconut milk, peanut butter and soy sauce and bring to a simmer. Keep warm.
3. When vegetables are done, stir in coconut milk mixture. Taste and adjust seasoning, adding more soy sauce or curry paste if necessary. Garnish with herbs and serve hot or warm.
