Vegetable Thai Green Curry
Prep
Cook
Total
Yield 4 -6 servings
Freeze extra curry paste to have on hand for Thai Fish Cakes or Stir Fry. You can use a variety of Vegetables: sweet potatoes, zucchini, carrots and green or yellow peppers are all good.
Ingredients
- Thai Green Curry Paste
- 2 stalks Lemongrass, tough outer layer removed, chopped
- 8-10 fresh Kaffir Lime Leaves (or palmful of dried)
- 1 clove Garlic, peeled
- 1/4 inch fresh Turmeric, peeled (or a sprinkle of dried)
- 1/2 inch piece of Ginger, peeled
- 2 Green Onion, white and green parts, chopped
- palmful of Thai Basil (can use regular)
- big handful of Coriander
- juice of 1 Lime
- 2 teaspoons Sweet Chili Sauce or Honey
- 1 hot Chili (to taste, leave seeds in for more hot)
- 1 teaspoon Sea Salt
- Coconut Water
- 1 teaspoon Sea Salt
- Green Vegetable Curry
- 1 big handful Green Beans, rinsed and trimmed
- 1 bunch Broccoli Tenderstems
- 2-3 cups Butternut Squash, peeled and cubed
- 1 Red Pepper, sliced into strips or chunks
- 1 Red or White Onion, chopped
- 4 cups Coconut Milk
- 1 cup Strong Veggie Broth (mix in more broth powder than usual)
- splash of Fish Sauce (optional)
Instructions
- Curry Paste
- Grind the Lemon Grass, Lime Leaves, Garlic and Turmeric in the Vita Mix or processor until ground fine
- Add the remaining ingredients except Coconut Water and grind until it is fine
- Add just enough Coconut Water to make a nice paste (not too watery)
- Adjust seasoning and add Sea Salt and Pepper to taste
- Green Vegetable Curry
- Heat a large fry pan or wok over high heat with just a splash of coconut oil
- Toss in all the Vegetables and stir fry about 5 minutes, letting some edges get brown on the veg
- Remove from the pan and set aside
- Gently heat the Coconut Milk and Broth in the same pan (add a splash of Fish Sauce if you like)
- Add 4-6 tablespoons Green Curry Paste and extra hot peppers if you want more spice
- Toss the Veggies in and cover, simmering gently 6-8 minutes until the veggies are tender, but not mushy
- Toss in a few Thai Basil leaves and serve over steamed basmati rice
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/vegetable-thai-green-curry/