Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, finely chopped
- pinch of sea salt
- 1 x 400 ml can unsweetened coconut milk (full-fat)
- 3/4 cup vegetable broth (185 ml)
- 3-4 tablespoons green curry paste (depending on how spicy you like it)
- 1 1/2 tablespoons fish sauce
- 2 teaspoons palm or brown sugar
- 2 tablespoons fresh squeezed lime juice
- 1 medium carrot, sliced thinly
- 1 zucchini, diced
- 1 sweet pointed red pepper, halved lengthwise and thinly sliced
- 1/2 cup shelled frozen edamame, thawed (75 g)
- 1-2 handfuls shredded Chinese cabbage
- 1-2 handfuls baby spinach leaves
- 1-2 fresh red chilis, thinly sliced
- fresh cilantro leaves as garnish
- steamed jasmine rice, for serving
Instructions
- 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!
Notes
Thai green curry paste, coconut milk, fish sauce and frozen shelled edamame are sold at Asian markets and in some larger supermarkets.