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    Thai Green Curry with Summer Vegetables – Vegetarian

    August 2, 2019

    Love a Thai curry any time of the year and this one is the best!  Feel free to sub the Asparagus with green beans, and incorporate whatever seasonal veggies you want. I have made this with many different combinations of vegetables: zucchini and green beans, green beans and asparagus (my favorite), etc – you get the idea. You can also sub Arugula for Spinach. The sky’s the limit! This comes together quickly with tons of leftovers.

     

     

    Thai Green Curry with Summer Vegetables, Vegetarian

    Ingredients

    1 cup basmati rice, prepared according to package directions

    1 onion, diced

    1 tsp garlic powder

    1/4 tsp ginger powder (or less to taste, my hubby does not like ginger so I use it sparingly)

    One bunch of asparagus, tough ends cut off and cut into 2-3 inch pieces

    3 carrots, peeled and sliced into bite-sized pieces

    2 Tablespoons Thai Green Curry Paste (my favorite is this one, I am sure it is cheaper at the grocery store than on Amazon https://www.amazon.com/Thai-Kitchen-Gluten-Green-Curry/dp/B000SRMB16?th=1)

    1 can (14 ounces) can coconut milk (you can use full fat or light – I used light)

    3 cups packed baby spinach

    1 1/2 cups veggie broth

    4 teaspoons low sodium soy sauce or tamari

    The juice of one lime

    Chopped Cilantro, green onions and red pepper flakes for garnishing

    Directions:

    Make the rice first according to package directions, set aside.

    In a large skillet, add a few tablespoons of the veggie broth. Saute onions, garlic and ginger for about 5 minutes. Add asparagus and carrots (or any other vegetables you are using) and saute for 5 more minutes.  Add the curry paste (and to be honest I always use a bit more for more flavor). Cook for 2 minutes, stirring so it does not burn.

    Pour the coconut milk into the vegetable/curry mixture along with 1 1/2 cups broth.  Add a pinch of red pepper flakes. Bring the mixture to a simmer, reduce heat but maintain a simmer, cook for about 10 minutes until the vegetables are tender.

    Once the vegetables are done, stir the spinach into the mixture and cook until wilted, about 1-2 minutes.  Season with lime juice and soy sauce. Remove from heat.

    Put prepared rice in a bowl and add the curry mixture. Top with cilantro, green onions and a generous amount of red pepper flakes.

    Salt and pepper optional.

    Enjoy!

     

     

     

    5 from 1 vote
    Thai Green Curry with Summer Vegetables – Vegetarian
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients
    • 1 cup basmati rice prepared according to package directions
    • 1 onion diced
    • 1 tsp garlic powder
    • 1/4 tsp ginger powder or less to taste, my hubby does not like ginger so I use it sparingly
    • One bunch of asparagus tough ends cut off and cut into 2-3 inch pieces
    • 3 carrots peeled and sliced into bite-sized pieces
    • 2 Tablespoons Thai Green Curry Paste my favorite is this one, I am sure it is cheaper at the grocery store than on Amazon https://www.amazon.com/Thai-Kitchen-Gluten-Green-Curry/dp/B000SRMB16?th=1
    • 1 can 14 ouncecan coconut milk (you can use full fat or light – I used light
    • 3 cups packed baby spinach
    • 1 1/2 cups veggie broth
    • 4 teaspoons low sodium soy sauce or tamari
    • The juice of one lime
    • Chopped Cilantro green onions and red pepper flakes for garnishing
    Instructions
    Directions:
    1. Make the rice first according to package directions, set aside.
    2. In a large skillet, add a few tablespoons of the veggie broth. Saute onions, garlic and ginger for about 5 minutes. Add asparagus and carrots (or any other vegetables you are usinand saute for 5 more minutes. Add the curry paste (and to be honest I always use a bit more for more flavor). Cook for 2 minutes, stirring so it does not burn.
    3. Pour the coconut milk into the vegetable/curry mixture along with 1 1/2 cups broth. Add a pinch of red pepper flakes. Bring the mixture to a simmer, reduce heat but maintain a simmer, cook for about 10 minutes until the vegetables are tender.
    4. Once the vegetables are done, stir the spinach into the mixture and cook until wilted, about 1-2 minutes. Season with lime juice and soy sauce. Remove from heat.
    5. Put prepared rice in a bowl and add the curry mixture. Top with cilantro, green onions and a generous amount of red pepper flakes.
    6. Salt and pepper optional.