SPRING VEGGIE GREEN CURRY

Thai Inspired Green Curry In Wok

SPRING VEGGIE GREEN CURRY

by | Apr 30, 2021

Step right into the season with this Thai Inspired Spring Veggie Green Curry made with many of the bounties of springtime-asparagus, carrots, broccoli, onions, snow peas and spinach.

Green curry paste is traditionally made with green chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander), cumin seeds, white peppercorns, shrimp paste and salt. I usually use a commercial brand for convenience. If you’re vegan, you’ll want to use a vegan variety of green curry paste such as Thai Kitchen, Thai Taste or Maesri since some green curry paste is made with fish. The taste of each of the commercial brands varies considerably. Try several varieties to come up with the brand that you prefer.

If you’d like to make it from scratch however, here’s a great recipe from MinimalistBaker.com.

Thai Inspired Spring Veggie Green Curry In Bowl With Rice

“This is a wonderful day, I have never seen this one before.”-Maya Angelou

Thai Inspired Green Curry in bowl
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Thai Inspired Spring Veggie Green Curry

Step right into the season with this Thai Inspired Green Curry made with many of the bounties of springtime-asparagus, carrots, broccoli, onions, snow peas and spinach.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Thai
Keyword: Gluten free, Vegan, Vegetarian
Servings: 6
Calories: 383kcal

Equipment

  • Large heavy pot or wok
  • Wooden spoon

Ingredients

  • 1 medium onion diced small
  • 4 cloves garlic minced
  • 1 Tablespoon fresh ginger peeled, grated and minced
  • 1 Tablespoon coconut or olive oil
  • 1 red bell pepper sliced into thin strips
  • 1 pound asparagus tough stems removed and cut into one inch pieces(about three cups)
  • 3 small carrots peeled and sliced into 1/4 inch rounds on the diagonal(about 1 cup)
  • 1 small head broccoli cut into bite size pieces(about 2 cups)
  • 1 cup snow peas cut in half on the diagonal
  • 3 Tablespoons green curry paste
  • 2 (13.5 counce) cans full fat coconut milk
  • 1 Tablespoon maple syrup
  • 2 Tablespoons gluten free tamari or soy sauce, liquid aminos or coconut aminos
  • 2 Tablespoons freshly squeezed lime juice
  • ½ teaspoon red pepper flakes or less if sensitive to spice
  • 4 cups baby spinach
  • kosher salt to taste
  • chopped basil leaves, lime wedges and cashews for garnish

Instructions

  • Heat a large heavy pot or wok over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add the onions. Stir with a wooden spoon until the onions are soft and translucent, about 5 minutes. Add small amounts of water as needed to keep the onions from sticking to the pan.
  • Add the garlic and ginger and stir continuously, about 30 seconds, being careful not to burn the garlic. Add small amounts of water as needed to keep the onions, garlic and ginger from sticking to the pot/wok.
  • When all of the water has evaporated, add the coconut or olive oil to the pot/wok.
  • Add the red bell pepper, asparagus, carrots, broccoli and snow peas and stir fry the vegetables with the wooden spoon for about 5 minutes.
  • Add the green curry paste and stir continuously for an additional 2 minutes.
  • Stir in the coconut milk, maple syrup, gluten free tamari or alternative and lime juice, bring to a boil, reduce to a simmer and continue cooking until the vegetables are tender crisp.
  • Add the red pepper flakes, if using.
  • Stir in the baby spinach and continue cooking until the spinach has wilted.
  • Add kosher salt, to taste
  • Garnish with chopped basil, lime wedges and/or chopped cashews
  • Serve with brown rice, quinoa, or other grain of your choice.

Notes

Please note that the garnishes are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 383kcal | Carbohydrates: 25g | Protein: 10g | Fat: 31g | Saturated Fat: 27g | Sodium: 426mg | Potassium: 1089mg | Fiber: 7g | Sugar: 9g | Vitamin A: 9287IU | Vitamin C: 142mg | Calcium: 150mg | Iron: 8mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and and share a photo on Instagram. Tag @chasingbeans123 and hashtag it#chasingbeans123

You’ll need the following ingredients for this Thai Inspired Spring Veggie Green Curry…

  • Onion(1 medium)
  • Garlic(4 cloves)
  • Fresh Ginger(1 Tablespoon minced)
  • Coconut or olive oil(1 Tablespoon)
  • Red bell pepper(1)
  • Asparagus(1 pound)
  • Carrots(3 small)
  • Broccoli(1 small head)
  • Snow peas(1 cup)
  • Green curry paste(3 Tablespoons)
  • Full fat coconut milk(2 (13.5) ounce cans) You can use light coconut milk here, but the flavor and consistency of the finished dish will be affected.
  • Maple syrup(1 Tablespoon)
  • Gluten free tamari, soy sauce, liquid aminos or coconut aminos(2 Tablespoons)
  • Freshly squeezed lime juice(2 Tablespoons)
  • Red pepper flakes(½ teaspoon, optional)
  • Baby spinach(4 cups)
  • Kosher salt to taste
  • Basil leaves, optional garnish
  • Lime wedges, optional garnish
  • Cashews, optional garnish

Let’s Get Going…

Heat a large heavy pot or wok over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add the onions.

Stir with a wooden spoon until the onions are soft and translucent, about 5 minutes . Add small amounts of water as needed to keep the onions from sticking to the pot/wok.

Add the garlic and ginger and stir continuously, about 30 seconds, being careful not to burn the garlic. Continue to add small amounts of water as needed to keep the onions, garlic and ginger from sticking to the pot/wok.

When all of the water has evaporated, add the coconut or olive oil to the pot/wok.

Add the red bell pepper, asparagus, carrots, broccoli and snow peas and stir fry the vegetables with the wooden spoon for about 5 minutes.

Vegetables In Pan/Wok


Add the green curry paste to the pot/wok and stir continuously for an additional 2 minutes.

Stir in the coconut milk, maple syrup, gluten free tamari or alternative and lime juice, bring to a gentle simmer and continue cooking until the vegetables are tender crisp.

Coconut Milk Added To Thai Inspired Green Curry
Thai Inspired Green Curry in Pan/Wok cooking


Add the red pepper flakes, if using.

Stir in the baby spinach and continue cooking until the spinach has wilted

Add kosher salt, to taste.

Thai Inspired Green Curry In Wok

Garnish with chopped basil, lime wedges and/or chopped cashews

Thai Inspired Green Curry in bowl

Serve with brown rice, quinoa or other grain of your choice.

DID YOU MAKE THIS RECIPE? Please leave a comment below and and share a photo on Instagram. Tag @chasingbeans123 and hashtag it#chasingbeans123

Things you might like to know about  this recipe for Thai Inspired Spring Veggie Green Curry…

Garlic

Most recipes including this one measure garlic by cloves, but there can be a very big difference in size from one garlic clove to the next. Experiment with the amount of garlic that you enjoy in your cooking, and adjust the amount used accordingly. Here’s a picture of cloves from one head of garlic to illustrate this point.

garlic cloves

Peeling and Grating Ginger

My favorite way to peel ginger is to use the side of a teaspoon to scrape the skin from the root. Use the rounded tip to get into difficult places. Many chefs don’t peel ginger especially if the skin is not particularly tough so don’t worry about leaving a little bit of skin in those difficult spots. 

My preference is to grate the ginger with a box grater and then mince it finely with my chef knife. You can also use a microplane for this task and omit the second step of chopping with the chef knife. Many people prefer this method. The reason it’s not my top choice is that I find that the ginger is pulverized almost to a liquid with the microplane. 

Freezing Ginger

To freeze ginger, wrap it tightly in plastic wrap. It won’t be crisp, but will be fine for most recipes. Another option for freezing is to mince the ginger, measure it out by teaspoons/tablespoons onto a sheet pan, place the sheet pan in the freezer until each mound of ginger is frozen and then place the mounds in a freezer safe container. You can then retrieve the frozen ginger ready to go when you need it next.

Green Curry Paste

Green curry paste is traditionally made with green chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander), cumin seeds, white peppercorns, shrimp paste and salt. I usually use a commercial brand for convenience. If you’re vegan, you’ll want to use a vegan variety of green curry paste such as Thai Kitchen, Thai Taste or Maesri since some green curry paste is made with fish. The taste of each of the commercial brands varies considerably. Try several varieties to come up with the brand that you prefer.

Soy Sauce, Tamari, Liquid Aminos, Coconut Aminos?

Soy sauce contains soybeans and wheat, therefore it is not gluten free. It is very high in sodium, but there are low sodium alternatives.

Tamari contains soybeans but has little or no wheat. If you are avoiding gluten, you should check the label carefully to make sure that it does not contain wheat. It is also very high in sodium, but there are low sodium alternatives.

Bragg’s Liquid Aminos is made with soybeans, but it is wheat free and therefore gluten free. It is high in sodium.

Coconut Aminos contain raw, coconut tree sap and sun-dried sea salt. It is soy free and gluten free and lower in sodium than soy sauce, tamari and liquid aminos.

As always, check labels carefully to be sure what you are consuming.

Water Sauténg

My preference is to avoid the calories in oils whenever possible. Although some oils are healthier than others, one tablespoon contains about 120 calories. Sautéing with water or broth instead of oil is a great way to save those calories, and in the context of this recipe, the flavor will not be affected. Always feel free to use oil for your sauté if you prefer.

Heat your pan on high and add about 2 to 4 tablespoons of water. Reduce the heat to medium and add the ingredient(s) to sauté. Stir constantly until they reach the doneness that your recipe requires. For example, if you are sautéing onions, you will most often want them to be soft and translucent before adding other ingredients. Continue adding a small amount of water as needed to keep the ingredient(s) from sticking to the pan.

DID YOU MAKE THIS RECIPE? Please leave a comment below and and share a photo on Instagram. Tag @chasingbeans123 and hashtag it#chasingbeans123

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