Thai Green Vegetable Curry
Recipe: #10185
July 22, 2013
Categories: Dinner, Main Dish, Vegetables, Mushrooms, Potatoes, Asian, Thai, Budget-Friendly, Easy/Beginner Cooking, Summer, Stove Top, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, Spicy, Spring more
"This makes great use of summer veggies. Not technically vegetarian because of the fish sauce, nor vegan because of the brown sugar, but if you are either of those, I am sure you have something you can substitute. Great for a "Meatless Mania Monday." Roll-cutting the zucchini evens up the size even if they are awkwardly shaped. I have a photo tutorial in the photo forum should you wish to learn that knife skill: http://www.recipezazz.com/forum/viewtopic.php?f=132&t=5502"
Original recipe yields 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (1195.1 g)
- Calories 563.9
- Total Fat - 10.4 g
- Saturated Fat - 4.3 g
- Cholesterol - 14.6 mg
- Sodium - 2448.6 mg
- Total Carbohydrate - 106.8 g
- Dietary Fiber - 8.4 g
- Sugars - 35.6 g
- Protein - 17.1 g
- Calcium - 409.2 mg
- Iron - 8.5 mg
- Vitamin C - 56.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat coconut oil in a large skillet and add potatoes, mushrooms, onion, zucchini, carrots, kaffir lime leaves, and hot peppers, stirring until onion is translucent.
Step 2
Stir in 1 cup water and cover and simmer for about 5 minutes, then remove lid and let the water dissipate as the veggies cook, about ten minutes more.
Step 3
In a small bowl, place the chopped asparagus, curry paste, fish sauce, brown sugar (regular brown sugar is ok, but I use splenda), ginger, garlic, lime juice and zest.
Step 4
Add the contents of this bowl to the pan along with the coconut milk and stir until the curry paste mixes in.
Step 5
Cover again and simmer about 10 minutes more, or until the potatoes are knife tender.
Step 6
Sprinkle with cilantro and serve with rice.
Tips & Variations
No special items needed.
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