Sam and I like to go to this little Thai restaurant in South Nashville that has the very best Green Curry. It’s owned by a little Thai grandmother. She once told Sam she was proud of him for finishing all his food. I wish it wasn’t so far from our house or we’d go more often, if only to get complimented by our favorite Thai grandmother. We asked her why their curry was so much better than the other restaurants, and she said “everywhere else waters it down, but we use all coconut milk in our curry.” And she’s right. Her version is extra coconut-y and flavorful. The secret to good Thai curry is using a lot of coconut milk.
My version only takes about 20 minutes from start to finish. Though it’s probably not completely authentic, it’s really simple and flavorful, and it’s also vegetarian! If you’d like to, you can add chicken or shrimp. For those of you who are trying to eat more vegetables this recipe is really healthy and delicious. Lightly cooked, crisp vegetables in a flavorful coconut curry sauce served over some steamed rice. There’s nothing better.
Let’s get started on this curry! You can find all these ingredients at your local grocery–no need to go to the international food store for this one. First, prep your vegetables. Mis en place is the most important part of cooking. Get everything out of the pantry, chop all those veggies, and get ready for the fastest curry you’ll ever make.
After you prep your veggies, add the oil, ginger and peppers to the pot. Saute for just a couple minutes and then add the curry paste, brown sugar, coconut milk, broth, and salt, and mix together. Add the snow peas and broccoli. Bring to a boil and then down to a simmer. Simmer for just a couple minutes or the broccoli will get soggy!
Squeeze some lime over the curry, and serve over white rice. That’s it! Super quick, and super healthy.
What are some of your favorite healthy recipes? If you want the full recipe, see below!
- 1 tbsp sesame oil or vegetable oil
- 1 small ginger root, peeled and minced (about 1 tbsp)
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 1 tsp salt
- 1 tbsp brown sugar
- 3 tbsp green curry paste
- ¾ cup vegetable broth
- two 12 ounce cans coconut milk
- 1 cup snow peas
- 1 crown of broccoli, cut into 1 inch florets
- 1 lime
- In a large heavy bottomed pot over medium high heat, add the oil. Add the ginger and both bell peppers. Saute for about 3 minutes or until the bell peppers just begin to soften. Add the salt, brown sugar, curry paste, vegetable broth, and two cans of coconut milk. Stir to combine. Add the snow peas and broccoli. Bring to a boil and immediately simmer for 3 minutes or until broccoli is tender but not soggy.
- Squeeze the lime into the curry and stir to combine. Serve over white rice.