Thai Green Curry with Vegetables & Lemongrass

I remember the first time I had Thai curry and I imagined I would hate it. I don't do great with spicy food, so I prepared to dislike it and move on. I was pleasantly surprised and I've only grown to adore Thai curries even more. 

Thai Green Curry with Vegetables & Lemongrass | Shiny Happy Bright

Thai curries can be relatively mild, they contain so many subtle flavors, and they make every vegetable taste great. I thought I'd like to do an all green Thai Green Curry - so I choose to feature: zucchini, asparagus, snow peas, and spinach. 

Thai Green Curry with Vegetables & Lemongrass | Shiny Happy Bright

This is a relatively quick meal - considering that there is some amount of chopping. It makes a good evening meal or a nice treat for lunch. I've found that the flavor is enhanced after a day of sitting in the fridge, but the spinach does look a little worse for the wear. 


Yield: 4 servings

Thai Green Curry with Vegetables & Lemongrass

This delicious and flavorful vegetarian green curry will keep for several days in the fridge.

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

ingredients

Green Curry Ingredients
  • 1 tablespoon coconut oil
  • 1 medium-size white onion, diced
  • 2 stems lemongrass, chopped into 2-inch pieces
  • 3 cloves garlic, minced
  • 1-inch ginger, minced
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 medium zucchini, diced
  • a handful of snow peas
  • 1 (14.5 ounce) can coconut milk
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • salt, to taste
Rice Ingredients
  • 1 1/2 cups brown jasmine rice
  • 2 1/4 cups water

instructions

Instructions
  1. Combine the rice and water in a medium pot on the stove. Bring to a boil, while uncovered. Then cover the pot, lower the heat, and let simmer for 20 minutes. Let sit for 10 minutes before fluffing with a fork. 
  2. Meanwhile, heat a wok or large skillet over medium heat. Add the coconut oil and let warm for one minute. 
  3. Cook the onion, garlic, ginger, and lemongrass for 3 minutes.
  4. Add the curry paste and cook for 1 minute, stirring constantly.
  5. Add the asparagus, zucchini, and coconut milk and let cool for 5 minutes, stirring occasionally. 
  6. Then add the snow peas and cook for another 3 minutes, or until the vegetables are tender. 
  7. Remove the curry from the heat and add vinegar, soy sauce, and lime juice. Serve with rice. 

Have you connected with me on InstagramPinterest, and Facebook?