Green Vegetable Curry Recipes

GREEN CURRY VEGETABLES

Green Curry Vegetables image

Provided by Valerie Bertinelli

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
2 cups small broccoli florets (1 small crown)
2 cups small yellow cauliflower florets (1/2 head)
2 cups sugar snap peas (6 ounces)
1 tablespoon canola oil
1/4 cup thinly sliced scallions, white and light green parts only, plus dark green part, thinly sliced, for garnish
1 tablespoon minced garlic (2 to 3 cloves)
1 tablespoon finely grated fresh ginger (a 2-inch knob)
One 13.5-ounce can coconut milk
1 to 2 tablespoons green curry paste
1 cup shredded carrots
2 cups finely shredded Napa cabbage
3 tablespoons fresh lime juice (1 1/2 limes)
1 large avocado, cut into 1/2-inch pieces

Steps:

Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath.
Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside.
Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables.
Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes.
To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature.

GREEN VEGETABLE CURRY

Green Vegetable Curry image

Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Time 30m

Number Of Ingredients 9

Ingredients

2 teaspoons vegetable oil
3 tablespoons green curry paste
1/2 pound shiitake mushrooms, stems trimmed, halved if large
1/2 pound green beans, trimmed and cut in half crosswise
4 heads baby bok choy (6 ounces), halved lengthwise
1 red bell pepper, cut into 1-inch pieces
1 can (13.5 ounces) unsweetened coconut milk
Cooked jasmine rice, for serving
1/2 cup fresh basil leaves, torn if large

Steps:

In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.

Nutrition Facts : Calories 275 g, Fat 23 g, Fiber 5 g, Protein 5 g, SaturatedFat 18 g

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