I posted a photo of this dish a while back and am now sharing this simple curry recipe with you. Curry doesn’t have to be complicated. A few vegetables with the right spices makes this curry absolutely delicious!
Thai Green Curry
- 1 c uncooked brown basmati rice
- 1 onion – diced
- 1 inch fresh ginger – minced
- 4-6 cloves garlic – minced
- 1 bunch asparagus – cut into 1 inch pieces
- 3 large carrots – cut on angle into 1/4 inch slices
- 1 large yellow squash – diced into 1/2 inch pieces
- 1 can (8 oz) water chestnuts – slivered
- 2 T coconut oil
- 1 jar (4 oz) green curry paste
- 2 cans coconut milk
- cashews for garnish
- fresh cilantro for garnish
- salt/pepper to taste
- Cook rice according to directions
- Dice onion, mince garlic and ginger.
- Cut asparagus into 1 inch pieces.
- Cut carrots on an angle into 1/4 inch slices.
- Dice yellow squash into 1/2 inch pieces.
- Drain chestnuts and sliver.
- Heat coconut oil and saute onions, garlic and ginger in 3 qt stock pot.
- Add carrots and saute for 5 minutes.
- Add asparagus and saute for 5 minutes.
- Add squash and water chestnuts and saute for 5 minutes.
- Stir in coconut milk and green curry paste. Bring to boil then simmer for 10 minutes.
- Serve over rice and garnish with cashews and fresh cilantro.
I have used both lite and regular coconut milk. Some of the green curry pastes come in various “heats”. For extra kick, sprinkle red pepper flakes over your dish when garnishing. If you think that your curry is too thick, add a bit of water or vegetable stock. You can also substitute and use different vegetables like broccoli, cauliflower or sweet potatoes. Just make sure that you have sauteed your vegetables to insure that they are cooked through. Over boiling or simmering the curry to cook your vegetables can make them too soft. No one likes mushy veggies!