Burmese Vegetable Curry (Tamin Hnat) with Tapioca Starch

Ingredients

• 4 cups Mixed Vegetables
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 teaspoon Turmeric Powder
• 1/4 teaspoon Chili Powder
• 1 tablespoon Fish Sauce
• 1 tablespoon Lime Juice
• 1 tablespoon Tapioca Starch
• 2 tablespoons Peanut Oil
• 4 cups Cooked Rice

Instructions

1. 1Heat the peanut oil in a large pot over medium heat.
2. 2Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. 4Stir in the turmeric powder and chili powder (if using).
5. 5Add the mixed vegetables and coconut milk. Bring to a simmer.
6. 6Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
7. 7Stir in the fish sauce and lime juice.
8. 8Gradually pour in the tapioca starch slurry, stirring constantly, until the sauce has thickened to your desired consistency.
9. 9Serve the curry over cooked rice.

Substitutions

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