Wild Ginger

recipes for pleasure and nurishment

Thai Green Curry

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With summer veggies in abundance, it is always good to have a variety of recipes for using up zucchini, broccoli, onions, peppers, and carrots. I especially like recipes that allow veggies to retain their crunch (and their nutrients).

Though I have made a great curry paste before, I have learned to prioritize and save time and cost when I can. Most Asian groceries carry cans of curry paste, and I keep a stockpile. I’ve enjoyed most varieties of the Maesri brand. They also include ingredients, while not fresh, that are hard to come by–i.e. lemongrass and Kaffir lime leaves. I also avoid cooking with oil. This cuts back on fat and means the veggies taste like themselves instead of oil. Instead, I cook with water.

Serve this up with some rice, and you have a wonderfully fresh dinner for two. You could add meat if you like. Pork is good in a green curry, as is chicken. We had just veggies, and it was very satisfying.Ingredients:

1-2 carrots, cut into circles or square chunks (try to keep veggies around the same size)

1/2 cup scapes, cut into 2 inch-pieces

1/2 cup green beans, cut into pieces same size as scapes (I didn’t have any this time)

1 cup broccoli, cut into medium-sized florets

1/2-1 cup red bell peppers, cut into chunks

1/2 yellow onion, cut into thick slices.

1 cup zuchinni, sliced into thick circles or square chunks

Several cups of water handy

2 ounces of Maesri Green Curry Paste (freeze other half)

1 can Chaokoh coconut milk.

Recipe:

In a small pot, heat a can of coconut milk (you may use a “light” variety) and the curry paste. I use half of the can and pop the other half in a zipper bag and freeze it. Half is plenty. Cook through and stir.

The trick to keeping the veggies crisp is to cook them in the appropriate order. Heat up a wok or large frying pan. Put in about 1/8 cup of water and let it get hot. Throw in the carrots and scapes and stir around for half a minute. Next, throw in the green beans. Stir for half a minute. You will see their color darken. Add the peppers and onions. Stir for half a minute. Add more water if it cooks off. Add zucchini last as that can get the soggiest the easiest. Cook for half a minute or more if needed. Be sure your veggies are not getting soggy. When they are the consistency you prefer, add the coconut milk mixture and let it heat up again. Stir and take off heat. Serve over cooked rice of your choice.

Enjoy!

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