Thai Vegetable Green Curry

Curry

When I was pregnant with my third, I had wicked cravings for curry almost the entire time. For some reason, I never actually got to indulge in those cravings. Partly because my picky-self couldn't find a recipe online that looked tasty enough. I combed google and many websites looking for the "perfect" recipe. Sigh, no results. That is, until my aunt gave me a cookbook for christmas. (My family knows the way to my heart.) Since it was a cookbook by the wonderful America's Test Kitchen, I couldn't wait to read through it. I came upon a curry recipe, and immediately put it on the menu for the week. I couldn't wait to make it, even if everyone else was less than enthused as I was.

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This recipe did not disappoint. In fact, it was delicious! I couldn't wait to have left overs for lunch the next day. And maybe the day after that. It was the perfect way to belatedly indulge in those cravings. It was well worth the wait! I made up a batch of flatbread to go along with the meal. Topped with jasmine rice, and we are in business!


Thai Vegetable Green Curry

Yield: About 4-5 servings

  • 2 Tablespoons vegetable, coconut or grapeseed oil
  • 12 ounces cauliflower florets, cut into bite sized pieces
  • 3 Tablespoons green Thai curry paste
  • 1 14 oz. can coconut milk
  • 1 Tablespoon brown sugar
  • 2 zucchini, cut into 3/4-inch pieces
  • 1 red bell pepper, stemmed seeded and cut into matchsticks
  • 8 ounces sugar snap peas (fresh or frozen and thawed), strings removed and chopped
  • 2 Tablespoons lime juice
  • 3 Tablespoons butter
  • 4 cups cooked jasmine rice
  • salt and pepper

Directions

Heat 2 tablespoons oil in a Dutch oven, or a heavy-bottomed pan, over medium-high heat until shimmering. Add the cauliflower, and curry paste and cook until the cauliflower begins to soften, about 5 minutes. Stir in the coconut milk and brown sugar and bring to a simmer. Stir in the zucchini, bell pepper and snap peas, cover, and cook, stirring occasionally, until the vegetables are just tender, 4-8 minutes. Uncover and cook until sauce is slightly thickened, about 5 minutes. Remove from the heat and stir in the butter and lime juice, and salt and pepper to taste.  Serve over warmed jasmine rice.

Source: Adapted from The America's Test Kitchen Quick Family Cookbook