A simple Thai green curry recipe loaded with fresh vegetables: carrots, zucchini, sweet pointed paprika, Chinese cabbage, spinach, edamame, and red chilies. Serves 2-4 (yields two large servings or four small servings)
1tablespoonfresh grated ginger
pinchof sea salt
1x 400 ml can unsweetened coconut milk(full-fat)
3/4cupvegetable broth(185 ml)
3-4tablespoonsgreen curry paste(depending on how spicy you like it)
1 1/2tablespoonsfish sauce
2teaspoonspalm or brown sugar
2tablespoonsfresh squeezed lime juice
1medium carrot,sliced thinly
1sweet pointed red pepper,halved lengthwise and thinly sliced
1/2cupshelled frozen edamame,thawed (75 g)
1-2handfuls shredded Chinese cabbage
1-2handfuls baby spinach leaves
1-2fresh red chilis,thinly sliced
fresh cilantro leavesas garnish
steamed jasmine rice,for serving
Heat the coconut oil in a large deep skillet over medium heat, sauté the ginger and garlic with a sprinkle of salt for 3-4 minutes, stirring often. Add the curry paste and cook, stirring, until fragrant, about 1 minute.
Add the coconut milk, broth, fish sauce, sugar, and lime juice; bring to a boil, then reduce heat to medium-low, and add the carrot, zucchini, and red pepper. Simmer until the vegetables are crisp-tender or reach the desired tenderness.
Add the edamame, Chinese cabbage and spinach. Simmer for about 2 minutes, until leaves are wilted. Remove from the heat and sprinkle with fresh chili slices.
Divide the rice among bowls. Spoon the vegetable Thai green curry over the rice. Garnish with cilantro and enjoy!
Thai green curry paste, coconut milk, fish sauce and frozen shelled edamame are sold at Asian markets and in some larger supermarkets.