THAI GREEN VEGETABLE CURRY

I love Thai food.  They have the best curries!  I’ll never forget the first time I had Thai food, I ordered red curry at a Thai restaurant in New York City.  I told the waitress that I loved spicy food, so the red curry sounded perfect.  Well, little did I know that I had met my match with this dish.  I quickly learned that even I have limits when it comes to heat, and I had to bow out after only a few bites, as my stomach was crying and I couldn’t even taste the food anymore.  It was a good culinary lesson – always know your limits, especially when it comes to Thai and Indian food!  Now I make sure to order the green curry, which is milder but still has some nice spice.

The base of most Thai curries is coconut milk, which is rich and creamy and really good for you.  The next step is picking your vegetables.  Any variation of veggies will do, and the more variety you have the more colorful it will be!  I decided to go with orange bell peppers, cherry tomatoes and broccoli, very simple, yet still bright and cheery.

INGREDIENTS

  • 2 Tbsp Green Curry Paste
  • 1 Tbsp Brown Sugar
  • 1 can Organic Coconut Milk
  • 2 Bell Peppers, sliced
  • 1 Cup Cherry Tomatoes, halved
  • 2 Cups Broccoli, chopped

INSTRUCTIONS

  1. In a large saucepan, bring coconut milk to a boil.
  2. Slowly stir in curry paste and brown sugar. Lower heat and simmer for 3-5 minutes.
  3. Add vegetables and simmer for an additional 3-5 minutes or until vegetables are tender.
  4. Serve over jasmine rice.
EntreesAlicia Uhl