This is a traditional Asian curry without tofu as it’s a pretty hearty dish just packed full of veggies. This recipe makes 4 servings and takes a total of 45 minutes so ideal for those weekday nights when you don’t want to slave over a hot stove for hours. For more vegetarian ideas, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-vege’heaven-vegetarian-recipes-from-around-the-world
What you’ll need
2 teaspoons coconut oil or olive oil
1 white onion, small
1 cup brown basmati rice, rinsed
2 garlic cloves, chopped finely
1 tablespoon fresh ginger, chopped finely
½ bunch asparagus, ends removed and cut into 2 inch pieces
3 carrots, peeled and sliced
2 tablespoons Thai green curry paste
14oz can coconut milk x1
1 ½ teaspoons coconut or brown sugar
½ cup water
1 ½ teaspoons soy sauce
1 ½ teaspoons rice vinegar
2 cups baby spinach, chopped
Fresh cilantro, chopped
Take a large pot and fill with water, bring to the boil. Wash the rice and then add to the pot. Boil for 30 minutes.
Reduce the heat if overboiling occurs. Once cooked, take the pot off the heat once cooked, drain and return the rice to the pot.
Cover and allow to rest for 10 minutes.
Take a skillet with deep sides and warm over a medium heat. Once hot, add 2 teaspoons of oil. Stir in the garlic, ginger and onion with a dash of salt for 5 minutes whilst stirring.
Add in the asparagus and carrots and continue cooking for a further 3 minutes, occasionally stirring.
Add in the curry paste and cook for another 2 minutes whilst stirring.
Pour coconut milk into the pan with cup water and 1 teaspoons sugar. Simmer and then reduce heat to a gentle simmer and cook until the carrots and asparagus have softened. This should take about 10 minutes.
When the veggies are cooked, stir in the spinach and cook until wilted for about half a minute.
Take the curry off the heat and add some rice vinegar and soy sauce to taste. A dash more salt and pepper and then divide the rice and curry into separate serving bowls and add a garnish of chopped cilantro.
How to make your own Thai Green Curry Paste
If you’d rather make your own from scratch rather than buying a store-bought paste, here is what you’ll need:
1-3 green chilies, sliced
1 stalk lemongrass, minced
4-5 garlic cloves
1 shallot, sliced
Small piece of galangal or ginger, thinly sliced
½ teaspoon ground cumin
½ cup basil
½ teaspoon white pepper
½ teaspoon ground coriander
1 tablespoon soy sauce
½ cup fresh cilantro
½ teaspoon salt
2 tablespoons lime juice
1 teaspoon brown sugar
Place the ingredients into a food processor or blender. Process thoroughly to form a paste. Give it a taste test for spiciness and saltiness and adjust to taste.
Add more chili for spice and add more lime or lemon if too salty. Paste can be refrigerated for up to 7 days and then frozen.