Thai Green Curry - Vegetarian and Gluten Free
Hey y'all busy bodies! How's the new year coming along?
Mine is going by in a flash - it's already the end of January! I need a moment of silence here and deep introspection...
......
OK...I am back!
The only resolution (if you can call it that - 'coz I did not really make any solid resolution, which I will be measuring myself against. This was more like a mindful thought) was to share a blog post once a week, every Friday. So far so good!
January was dedicated to healthy cooking and mindful eating.
I cooked a lot of healthy food and ate a lot of the healthy food...does it still count as eating healthy? :(
That's at least half the battle won - at least...
Here is the last recipe in the January series of healthy and easy recipes for all the busy ladies and lads out there.
Ingredients
1/2 recipe of my Thai green curry paste*
Coconut milk 200ml
Bell peppers - red, yellow and green sliced lengthwise 1 cup
Broccoli florets 1/2 cup
Green peas 1/4 cup
Zucchini sliced 1/4 cup
Juice of 1 lemon
Olive oil 1.5 tbsp
Salt to taste
Pepper to taste
Water
*Feel free to add any other vegetables you like. I happened to have only these in my pantry
*You can use store bought green curry paste as well - 'coz I would hate it if you did not end up making this recipe, because the ingredients for the Green curry paste were hard to come by. It would still be just as delicious, provided you buy the best green curry paste you can find.
How to
In a pan heat the olive oil. Add to it the green curry paste and saute for around 5 minutes till the paste is well cooked and aromatic.
Toss in the vegetables and saute for another 5 minutes.
Next add the coconut milk and water if needed (the vegetables should be well covered). Season with salt and pepper. Cover the pan with a lid and let it simmer for another 7-8 minutes.
Switch off the flame, add the lemon juice and stir well.
Serve with steamed rice... Mamma Mia! (oops that's Italian not Thai!)
Mine is going by in a flash - it's already the end of January! I need a moment of silence here and deep introspection...
......
OK...I am back!
The only resolution (if you can call it that - 'coz I did not really make any solid resolution, which I will be measuring myself against. This was more like a mindful thought) was to share a blog post once a week, every Friday. So far so good!
January was dedicated to healthy cooking and mindful eating.
I cooked a lot of healthy food and ate a lot of the healthy food...does it still count as eating healthy? :(
That's at least half the battle won - at least...
Ingredients
1/2 recipe of my Thai green curry paste*
Coconut milk 200ml
Bell peppers - red, yellow and green sliced lengthwise 1 cup
Broccoli florets 1/2 cup
Green peas 1/4 cup
Zucchini sliced 1/4 cup
Juice of 1 lemon
Olive oil 1.5 tbsp
Salt to taste
Pepper to taste
Water
*Feel free to add any other vegetables you like. I happened to have only these in my pantry
*You can use store bought green curry paste as well - 'coz I would hate it if you did not end up making this recipe, because the ingredients for the Green curry paste were hard to come by. It would still be just as delicious, provided you buy the best green curry paste you can find.
How to
In a pan heat the olive oil. Add to it the green curry paste and saute for around 5 minutes till the paste is well cooked and aromatic.
Toss in the vegetables and saute for another 5 minutes.
Next add the coconut milk and water if needed (the vegetables should be well covered). Season with salt and pepper. Cover the pan with a lid and let it simmer for another 7-8 minutes.
Switch off the flame, add the lemon juice and stir well.
Serve with steamed rice... Mamma Mia! (oops that's Italian not Thai!)
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