Here is another family favorite that you can do in a big hurry if you have some rice lying around.
We are big fans of Thai food. Over the years, however, we had pretty much cut it out of our diet. Mainly because creating the curry paste is a pain – lots of herbs and spices we don’t use that often. And because most of the restaurant and prepared foods have fish or shrimp paste in them. I am actually more opposed to taste of the fish/shrimp than to the idea that it is animal products. But that is a personal problem.
Then I discovered the happy fact that Thai Kitchen has a couple of pastes without the fish or shrimp included. There have both green and red curry pastes and a yummy peanut satay sauce. So, armed with a jar of green curry sauce, I was ready to conquer the world.
Here is my easy version of green curry using the Thai Kitchen green curry paste.
Vegetarian Thai Green Curry
- In a deep frying pan or wok sauté in oil or water
- 1 onion
- Minced garlic to taste
- Minced ginger to taste
- When the onions start to get clear stir in 2-4 Tablespoons of Thai Kitchen Green Curry Paste. The amount of paste depends on how spice you want it. Best to start with 2 Tablespoons and add to suit your taste
- Add 2 1/2 cups liquid The best tasting version is shown here but if you are concerned with the fat or richness of the coconut milk use less milk and more water
- 1 can (2 cup) Coconut milk
- 1/2 cup Water or Veggie Broth
- Add extra flavors
- 1 teaspoon raw coconut sugar. You can substitute honey or raw sugar and add up to one Tablespoon
- Salt to taste
- Stir constantly until the mixture starts to boil and then turn the heat very low and simmer for 6 minutes stirring every 2 minutes
- While the coconut curry mix is simmering prepare 3 cups veggies* cut into small pieces. You can use add veggies is 3 ways
- Fresh — generally use whatever is left over in the fridge
- Pre-steamed — generally use whatever is left over in the fridge
- Frozen — I like using Trader Joe’s frozen stir fry mix
- When the coconut curry mix is ready stir in veggies. Cooking time will vary as shown:
- Fresh — 6-7 minutes; you want the veggies firm but not too crunchy
- Pre-steamed — 1-2 minutes just enough to warm the veggies
- Frozen – 3-4 minutes; you want the veggies firm but not too crunchy
- When you have one minute left to cook add
- 1 teaspoon rice vinegar
- 1 handful of fresh basil
- Remove from heat, ladle over hot rice and enjoy!
*Veggies – common veggies are red bell pepper, eggplant, carrots, snow peas, potatoes, broccoli, asparagus and cauliflower. There isn’t really an optimal mix that I have found although I am partial to peppers, carrots and cauliflower. Lots of people include tofu, I don’t’ but if I feel like I need a little protein boost I add garbanzos. And once in a while I add some pineapple just for variety.
This is one of those free form kinds of meals. The important thing is the curry part in steps 1-5 and step 8. Other than use your imagination and go nuts. As long as you have the rice this takes about 20 minutes from start to eating.
When you are in a hurry and want a hot meal with lots of flavor this is the ticket!