Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
Recipe Notes
-letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.
-the amount of salt needed will be dependent on the saltiness of your broth.
-makes about 8 cups of soup depending on your desired consistency.
Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
Recipe Notes
-The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.
-The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.
Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.
If using wooden skewers, soak according to package directions. Lay flank steak flat and cut into 1/4" slices across the grain. Set aside.
Whisk together remaining ingredients. Add sliced beef and toss to completely coat each piece. Allow to marinate in the refrigerator for 3-4 hours.
Preheat grill to medium high. Thread beef slices onto skewers. Spray grills with non stick spray if desired to prevent beef from over sticking to the grills.
Grill beef skewers for approximately 7-8 minutes, turning once or twice to crisp up the edges. Serve with peanut sauce.
Peanut Sauce
Combine all ingredients in a small saucepan and warm over medium heat. Do not boil or the peanut butter will separate. Garnish with additional chopped peanuts and serve with beef skewers.
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