RECIPE OF THE MONTH

PAD PED MAKUA

This recipe is the result of careful experimentation with ingredients to replace a very essential ingredient in the traditional dish on which this recipe is based. Fish Sauce, Nam Pla is the salt of Southeast Asia. It adds a lot of flavor and in some cases actually changes the way a dish cooks and appears.
Most (almost all Asian restaurants) will use meat stock, fish sauce, shrimp paste, and oyster sauce in what they call a "Vegetarian" dish so Vegetarians should always assertively ask specifically about stock, fish sauce, oyster sauce, etc.! If the restaurant trivializes your request or you are uncomfortable with their answers, Don't Eat There!

This is a true VEGAN (No meat, fish, or dairy) Vegetarian recipe with the traditional Fish Sauce replaced with other ingredients to give a wonderful flavor and no loss of appearance.

4 Tablespoons Red Curry Paste	2 Tablespoons Palm Sugar
1 and 1/2 Cans (19 oz.) Coconut Milk	1 Teaspoon Thin Thai Soy Sauce
1/8 Teaspoon White or Rice Vinegar	1/4 Teaspoon Salt
1/2 Cup Thai or Sweet Basil	1/4 Cup Bamboo Shoots
1/8 Cup Red Bell Peppers	1/4 Cup Peas (Sweet or Snow Peas)
1/4 Cup Carrots	1/4 Cup Zucchini
2 Teaspoons White Sugar	3 Kaffir Lime Leaves (Chopped)
1 Pound Purple Eggplant Sliced	1 Pound Thai Eggplant

Cook The Curry Paste and Palm Sugar in a Wok until it begins to boil. Add Soy Sauce, Vinegar, Lime Leaves, Coconut Milk and Salt and return to Boil. Reduce Heat to low and Add Bamboo Shoots, Peas, Carrots, Zucchini, Bell Peppers, White Sugar, and Eggplant, Cook until done (about 5 Minutes). Then add Basil and Serve with Steamed Thai Jasmine Rice. To vary the spice level of this dish, add more Red Curry Paste and Crushed Dry Thai Chillies.