Thai Green Curry with Vegetables
Curry is definitely one of my favorite foods. It’s hearty, loaded with great spices and is usually packed with a ton of vegetables. It’s easy to throw together in a flash, and basically all you have to do to it is let it simmer. If you’re feeling lazy but are in need of something healthy, curry is the way to go!
I’ve shared several curry recipes in the past, including Curried Lentil Soup and Veggie Loaded Thai Red Curry. You’ll notice that most of the time I use red curry paste—it seems to be sort of the standard, and is generally what you think of when you think of Thai curry (for me at least). I’ve been excited, though, to cook with green curry paste. It’s a touch sweeter and has a strong underlying flavor of coriander, which I love.
You can use basically use whatever veggies you want, but I went with carrots, onions, ginger, garlic, asparagus, peas and cauliflower. I’m currently suffering from seasonal allergies, and the combo of spices + ginger in this dish really made me feel better (even if it was a placebo effect). Regardless, try this curry out and prepare to fall in love!
1 1/2 c. basmati rice, cooked according to package directions
1 yellow onion, cut into chunks
2 T. fresh ginger, finely chopped
3 cloves garlic, minced
1/2 bunch asparagus, cut into pieces
1 head cauliflower, cut into florets
3 carrots, peeled and sliced
1/2 bag frozen peas, cooked according to package directions
1 - 14 oz. can light coconut milk
2 1/2 T. Thai green curry paste
1/2 c. vegetable stock
Pinch of brown sugar
Dash of rice vinegar
Dash of soy sauce
Salt & pepper, to taste
1) Cook the rice according to package directions and set aside.
2) Prepare the veggies. Cut the onion into rough chunks, and peel and mince both the garlic and the ginger. Rinse the asparagus and cut off the ends. Chop the asparagus into pieces that are about 1 1/2 in. long. Peel the carrots and cut them diagonally into chunks. Chop the cauliflower into florets.
3) Add a large pan over medium heat and add about two tablespoons olive oil. Add the onions, garlic and ginger and sauté until the onions become translucent, about five minutes. Next, add the asparagus and carrots and sauté for another couple of minutes. Add the cauliflower and sauté for two more minutes.
4) Add the curry paste and toss well to coat the veggies. Let cook for about a minute.
5) Pour in the coconut milk and vegetable stock, and season with a pinch of salt, some fresh cracked black pepper and a pinch of brown sugar. Bring the mixture to a simmer and cook until the carrots and cauliflower are soft, stirring occasionally.
6) Cook the peas according to package directions and drain. Pour the peas into the curry, and add a dash each of rice vinegar and soy sauce. Stir to combine. Serve the curry in a bowl alongside the basmati rice.