I am writing this with the sniffles…but I don’t have a cold and I am not watching a sad movie. I have Thai spice-induced runny nose. And it’s glorious.
Thai curries, specifically green curries, are one of my favorite menu items when eating out. That being said, traditional Thai cooking pairs a couple of vegetables with specific curries and often leaves me wanting more (my veggie motto: the more the merrier).
I have always been hesitant to recreate curries in my kitchen, mostly because the ingredient list was intimidating and foreign. But after some quality Pinterest time (and some Lebovitz wisdom) I discovered that Thai curries can be simplified to coconut milk and curry paste, with the rest of the ingredients readily available in my pantry.
Let’s fast forward: a quick trip to the grocer around the corner to buy canned coconut milk and green curry paste and an even quicker stew-like process and here I am, fat and happy and sniffling (in the best way).
I did it! My first curry. And it was SO easy. Okay, perhaps my vegetable list doesn’t translate to authentic green curry – but it tasted damn near perfect to me!
1 can of coconut milk (14 fl oz, try this brand, also make sure to shake well before opening)
1/4 cup of green curry paste (I used this)
1 cup of vegetable broth
1 zucchini, chopped
1/2 cup of baby carrots, chopped
1-2 cups of raw kale, chopped
2-3 cups of raw broccoli florets
1 garlic clove, thinly sliced
1/2 teaspoon of crushed red pepper flakes (only for spice lovers!)
Sriracha sauce to taste
Brown rice cooked to directions on package (I cooked 1 cup’s worth of dry brown rice in 2 cups of water…you could also use rice noodles)
Cook rice. Set aside. Over medium heat, add 1/2 of the can of coconut milk to a large sauce pan. Cook for 5 minutes then add in the green curry paste and garlic.
Stir together over heat and let cook for 5 minutes, making sure to fully combine the two for a smooth color.
Next, still over medium heat, add in your vegetables, pepper flakes, remaining coconut milk, and vegetable broth. Stir everything thoroughly then cover pot and let simmer for 15 minutes, watching the broth closely to ensure that it does not boil over.
Remove from heat and serve over cooked brown rice. I added a few squirts of Sriracha for an extra kick! Top with crushed peanuts or lime wedges for added flavor.