Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Thai Green Curry Vegetables

Thai Green Curry Vegetables
Serves 4

Here's what you need:

1 TBS olive oil
1 small onion chopped
2 cloves garlic, chopped
1 TBS minced ginger
2 TBS green curry paste
1 can full fat coconut milk
1 TBS brown sugar
1 cup of snow peas
3 carrots, peeped and sliced on a bias
dash of soy sauce plus more for serving
Salt and pepper
1 TBS fresh lime juice
2 cups chopped spinach, packed down

1/4 cup chopped fresh cilantro plus more for serving

2 packets of microwave Basmati rice (this is my cheat!)
Chopped chives, optional
red pepper flakes, optional

Also use what vegetables you have can use asparagus, broccoli, green beans, sliced peppers, bean sprouts

Here's what you need to do:

Heat the oil in a large pan, add onions and season with some salt and pepper, saute for a few minutes. Add in the carrots and peas. Cook for a few more minutes. Add in the garlic, curry and ginger and toast until fragrant. Next add the coconut milk. dash of soy sauce and brown sugar and scrape the bottom of the pan. Stir in the lime juice, spinach and cilantro. Cook until spinach wilts and the sauce thickens. Taste and adjust seasoning as needed.

Cook rice according to package directions. Remove to bowl and top wtih chives if desired.

Place rice in serving bowl and top with vegetable curry. Serve with lime wedge, cilantro, red pepper flakes and soy sauce.

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