| 4 medium carrots, peeled and cut into 2-inch (50 mm) pieces |
| 2 garlic cloves, peeled |
| 2 tablespoons lemon grass, sliced thin |
| 2 1/2 cups (600 ml) canned low sodium chicken broth |
| 1 cup (240 ml) skim milk |
| 1 cup (240 ml) coconut milk |
| 1 1/2 tablespoons Asian fish sauce |
| 1 1/2 teaspoons red Thai curry paste |
| 1 tablespoon brown sugar |
| 1 tablespoon cornstarch |
| 1/4 cup (4 g) fresh cilantro leaves |
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1. Place carrots and garlic into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 5 or 6.
4. Blend for 10 seconds until chopped. If necessary, use the tamper to press any ingredients into the blades while processing.
5. Put remaining ingredients, except cornstarch and cilantro, into a saucepan and simmer for 15 minutes or until carrots are soft.
6. Place this mixture and the cornstarch into the Vita-Mix container and secure lid.
7. Select Variable 1.
8. Turn machine on and quickly increase speed to Variable 10, then to High.
9. Blend for 4-5 minutes or until heavy steam escapes from the vented lid. Add cilantro just before turning off machine. |
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| Recommended for: seafood, rice, grilled or roasted vegetables. |
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| Happy 3700th birthday, curry? |