Brent and I eat too much delicious food apparently and are trying to figure out more ways to enjoy our favorite foods without packing on the pounds. I decided to make some Thai green curry.
To start, Brent chopped this mountain of vegetables. We put just about everything that we had into this bad boy including
1 head of broccoli, cut into florets
1 lb. of green beans
2 portabella caps, sliced
1 red bell pepper, sliced
1 onion, sliced
5 scallions, chopped
4 Thai peppers, sliced
a small knob of ginger
1 tin of bamboo shoots, drained
1 13.5 oz. can of light coconut milk
1.5 cups of almond, soy or coconut milk
1 handful of Thai basil (optional)
1 tbsp green curry paste
juice and zest from a lime (save half for wedges to garnish the dish)
1 drop of lemongrass extract or 1 stalk of lemongrass, pounded to release fragrance
1 tsp coconut or turbinado sugar (more if you like it sweet)
salt to taste
Check curry pastes carefully. Many contain shrimp paste which is bad for anyone with an allergy and not suitable for vegans. I started by putting the Thai peppers, lemongrass or extract (remove the lemongrass before serving), onion and ginger into the pan with some olive oil.
I sauteed them until the onion started to brown. Then I added the coconut milk, lime zest, sugar and curry paste. I didn’t get as much zestyness as I wanted from the lime so I added some additional lemon zest (2 pinches) when I was adjusting the sweetness and seasonings.
Then we added the broccoli, green beans, and mushrooms and allowed them to steam lightly for 3-4 minutes while mixing them into the sauce. If you’re interested in adding some protein, a 2.5 cups of chickpeas or some pressed cubed tofu would make an excellent addition. I added the scallions, bamboo shoots and bell pepper about 5 minutes later. I squeezed the lime over it and mixed in the Thai basil. and stirred it until I could smell the basil.
We served it over quinoa with white wine. German style white wines compliment this kind of dish well, particularly riesling or gewurztraminer. It was definitely a spicy green curry but much lighter than I’m used to. I mostly tasted vegetables and peppery coconut which isn’t a bad thing. I’d love to hear how you lighten up your favorite dshes.
This is Christie and Brent, signing off!
I love how you always find a way to lighten things up. Funnily enough I made a Massaman curry the other day with 1 can light coconut milk, then filled the can with unsweetened almond milk for the rest of the liquid. It totally let the veggies shine through and I didn’t feel like I was missing anything!
I agree. Veggies in light sauce means you taste everything and not just sauce. Thanks for the validation on that.