Jim's Easy Vegetable Green Thai Curry
Why I Love This Recipe
FEATURING: Peppers (or brocoli), onion, kale (or swiss chard), pattypan squash (or zucchini), garlic or garlic scape, carrots (or kohlrabi or beans or peas), and thai basil (or italian basil- optional).
This is a recipe that Jim makes when we don't have much time on our hands. We simply throw in any veggie we happen to have (cabbage, beans, peas, etc.). Thai basil brings a real authentic taste to this dish but it is optional. Serve recipe over rice and dinner is ready.
Ingredients You'll Need
2 sweet peppers (red and/or green), cut into 1/4-inch-thick strips (or 1 brocoli, cut into florets)
1 medium onion, thinly sliced
1 tablespoon oil (ex.: sunflower, safflower, canola)
1 tablespoon minced garlic (or 1 strand of garlic scape, chopped)
2-3 Kale leaves, cut in 1/4 inch strips
2 medium carrots, halved lengthwise, and cut crosswise into 1/2-inch-thick (and/or 1 kohlrabi bulb cut in matchsticks, and/or beans or peas)
1 pattypan squash or zucchini, diced in large pieces
1 block firm tofu, cut in cubes or rectangles
2-3 tablespoons Thai green curry paste
1 (14-oz) can unsweetened coconut milk
1 tablespoon chopped fresh Thai basil (or italian basil- optional)
1/2 teaspoon salt (or to taste)
Sambal olek (to taste, optional)
Sauté bell peppers and onion in oil in a 12-inch nonstick skillet over high heat until edges of vegetables are golden, about 5 minutes.
Reduce heat a little and stir in garlic, stirring for 1 minute.
Add kale and carrots and sauté for 3 minutes, stirring occasionally.
Add pattypan squash or zucchini, tofu, Thai green curry paste and coconut milk.
Simmer, covered, stirring occasionally, until carrots are almost tender, about 3 minutes.
Add salt. Uncover, until sauce slightly thickens. Stir in Thai basil.
Taste and adjust seasoning (add sambal olek if using).
Questions, Comments & Reviews
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