Thai Green Curry Vegetables

The first time I ever tried Thai food, I didn't like it. I didn't like it the second time I tried it either. There was a Thai restaurant near my job in Tribeca and everyone loved it. My coworkers always insisted we go there for lunch. To me, everything tasted like it was covered in peanut butter.

Last summer I attempted Thai cuisine again, this time upstate in Ithaca, NY. I had a green curry dish filled with vegetables and tofu and I loved it! I tried several times to replicate it and finally came very close with this recipe.

I made this a pure vegetable dish but you can always add tofu if you want. And of course, use whichever vegetables make you happy. The sauce is full of flavor but not too spicy. If you like it really spicy, add more chiles. I like to make this with lots of sauce and brown rice to absorb it all. Pasta would also be a delicious choice.

You could make your own green curry paste but I like to save a step and use the one made by Thai Kitchen. Just make sure to read the labels. Not all of their products are vegan (fish sauce is NOT vegan).

Now that I'm not near a Thai restaurant, I'm glad I have this recipe to bring me back to that amazing dish from last summer - and it doesn't taste like peanut butter. Enjoy!

Thai Green Curry Vegetables

Ingredients

1 green chile, chopped
1 stalk lemongrass, chopped
1 Tbs. peanut oil
4 Tbs. green curry paste
2-14 oz. cans of lite coconut milk
2 red bell peppers, sliced
1 poblano or any green pepper, sliced
1 red onion, sliced
¼ cup lime juice
2 Tbs. raw brown sugar
2 tsp. corn starch or arrowroot
5 Tbs. gluten-free tamari
5 crowns of broccoli florets
10 baby corns, halved
1 yellow squash, chopped
1 large or 2 medium carrots, sliced diagonally
1 cup snow peas
¼ cup peanuts, toasted, for garnish (optional)
2 plum tomatoes, diced, for garnish (optional)
Scallions, chopped, for garnish (optional)
Brown rice or gluten-free pasta

Directions

Heat the oil in a large saucepan or deep skillet, over medium heat. Add the green chile, lemongrass and the curry paste. Stir for about 1 minute until well combined. Slowly stir in the coconut milk and bring the mixture to a boil. Add the red bell peppers, the green pepper and the onion. Reduce the heat and let simmer for about 5 minutes.

Meanwhile, in a bowl or large cup combine the lime juice, brown sugar, corn starch or arrowroot and tamari. Add this mixture to the skillet and stir.

Add the vegetables to the skillet. Toss to cover them with the sauce. Raise the heat to bring the mixture back to a boil. Then reduce the heat and let simmer for 15 minutes or until the vegetables are softened and the sauce is to your desired consistency.

When ready to serve, garnish with diced tomatoes, scallions and toasted peanuts, if desired. Serve with brown rice or gluten-free pasta.

The "V" Word: Say it. Eat it. Live it.