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Mixed Vegetable Curry (Sayur Kari)

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sides dairy free low carb vegan vegetarian purim dinner thai


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1/2 cup minced shallots (about 2 large)

2 teaspoons minced garlic

2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)

2 tablespoons minced seeded red Thai chiles (about 2 chiles)

2 teaspoons grated peeled fresh ginger

2 teaspoons grated peeled fresh galangal

1/2 teaspoon curry powder

1 1/2 cups light coconut milk

1 cup (2-inch) cut green beans

1 cup organic vegetable broth (such as Swanson Certified Organic)

3/4 cup (1/2-inch-thick) diagonally cut slices carrot

1 tablespoon brown sugar

3 tablespoons tamarind concentrate

3/4 teaspoon kosher salt

18 fresh or frozen okra pods (about 8 ounces)

12 fresh shiitake mushrooms, stemmed and halved (about 4 ounces)

2 kaffir lime leaves, lightly crushed

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