Yes, yes, I know! I another curry dish. I’ll stop posting them when they stop being so delicious. The best thing about curry is the variety of vegetables you can incorporate. Almost as good as that is the fact you can buy a handful of seasonings and they last through so many meals.
I tried a variation on a recipe from Cookie + Kate. The asparagus was very intriguing to me, and I was looking for ways to use green curry paste since I’ve always used red in the past. Their recipe calls for spinach, but I didn’t use it, and I feel like it turned out just fine. It’s a much brighter dish after a series of heavy, potato meals. And look, no noodles!
Green Curry and Veggies
1 c white rice (+2 c water)
2 tsp coconut oil
1 small white onion, chopped
1 Tbsp finely chopped ginger
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 bunch of asparagus, remove tough end and slice into 2″ pieces
3 carrots, peeled and sliced 1/4″ rounds
2 Tbsp green curry paste
1 can coconut milk
1/2 c water
1 1/2 tsp brown sugar
1 1/2 tsp rice vinegar
1 1/2 tsp soy sauce
1 handful cilantro, chopped
- Cook rice per instructions, keep covered and set aside.
- In a large sauce pan, heat oil over medium. Cook onion, ginger and garlic for about 5 minutes. Stir often. Add asparagus and carrots, continue to cook for 3 minutes. Add curry paste and red pepper flakes. Cook 2 minutes stirring often.
- Pour in coconut milk, water and sugar. Bring to a simmer and reduce heat to maintain simmer until carrots are tender; 5 to 10 minutes.
- Remove from heat. Mix in vinegar and soy sauce. Add salt to taste. Divide rice and curry into bowls and garnish with cilantro.