Vegetarian Thai Curry

As main course, served over rice, makes enough for four; as a side, serves six.

1 C coconut milk
1 T brown sugar
1T Thai red curry paste
2 T vegetable oil
½ C diced onion
1 T garlic
1 T minced fresh ginger
1 C red potatoes, cubed
1 C green beans, halved, or sugar snap peas
1 C cauliflower florets
½ C red bell pepper strips
2 T fresh lime juice
cilantro leaves for garnish
chopped dry roasted peanuts for garnish

Combine and blend coconut milk, sugar and curry paste. Heat oil in a large skillet; add onions, garlic, ginger; saute three minutes. Stir in potatoes, coconut milk mixture; simmer five minutes. Add beans or peas, cauliflower, simmer for five minutes. Add bell peppers and simmer two to three minutes, adding water if sauce gets too thick. Stir in lime juice, season with salt and pepper. Garnish each serving with cilantro leaves and chopped peanuts.

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