This past weekend, the sun was shining so brightly even the birds were fooled into singing their hearts out. Silly really, because at the same time it was so cold we could literally walk on water. But that was three days ago. Since then, the sky has grown so overcast we seem to be living in a state of perpetual twilight. Perfect weather, in other words, for a vibrant and healthy bowl of zesty Thai curry. There’s nothing quite as satisfying as thinking up a recipe and having it turn out exactly the way you hoped. For me, this vegan green curry is one of those recipes: zingy and fresh and just the right amount of spicy. The salted cashews are absolutely essential in this dish. Their salty crunch is a perfect match for the softer texture and sweeter taste of the vegetables. If you want, you can also substitute the sweet potato with regular potato, or use both. Like all curries, this one too gets better with time. So, don’t hesitate if you have the chance to make it in the afternoon, or even the evening before. Just reheat it right before dinner and you will instantly forget what it was you didn’t like about winter.
Ingredients (for 2-3 people)
for the curry paste
grated zest and juice of 1 lime
3 cm piece of ginger, peeled and grated
4 cloves of garlic, crushed
2 stalks lemongrass, finely chopped
small bunch of coriander stalks, finely chopped
pinch of ground coriander
pinch of ground cumin
1 shallot, finely chopped
2 green jalapeño peppers, seeds included, finely chopped
2 tsp soy sauce
the other ingredients:
400 ml can of full-fat coconut milk
100 ml water
1 large sweet potato (or 1/2 a large sweet potato and 2 regular potatoes), in chunks
1/2 head of broccoli, cut into florets
3 red onions, in small segments
salt
roasted salted cashews and coriander leaves
- Put all the ingredients for the curry paste together and blend them into a (more or less) smooth paste. If you’re very determined, you can use a pestle and mortar. If not, just use a stick blender.
- Heat a bit of sunflower oil in a a deep pan or wok and fry the curry paste for a few minutes.
- Add the coconut milk and water and season with some extra salt.
- Fry the onion wedges in a separate pan on high heat for a few minutes before adding them to the sauce.
- Cover the pan and simmer the sweet potato chunks in the sauce for about 20 minutes or until they can be easily pierced with a fork but don’t fall apart, then take the lid off and add the broccoli florets for an additional 10 minutes (or less if you prefer more bite).
- Season with salt to taste.
- Serve with plain basmati or pandan rice and garnish with some extra coriander and lots of salted cashews!
If you made it to the end of this post, you might be wondering why those veggies are looking so crisp and fresh. To make the most of the afternoon light, I photographed my curry when the vegetables had just gone in. After soaking in the sauce all afternoon, and simmering for half an hour, the veggies in the final product look a little less appealing. But don’t worry, the flavour only gets better and better!
Ooh, this looks so yummy.
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Thanks, Katherine! I love meals like this: healthy and hearty at the same time! The curry paste requires some chopping, but other than that it’s super simple to make as well 🙂
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Love this!! I’m in love with any kind of asian food and like your recipes so much!
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Thanks for the lovely comment! 😀 And I totally agree with you: Asian food is amazing.
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i have to try this, also the bowl and the spoon are just lovely. This is inspiration for our blog and definitely would repost some of your recipes in the future. Thanks for sharing!
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Thank you for stopping by! 🙂
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I love how colorful your curry looks.
I made some Thai Curry last night too. I used beans, carrots and capsicums. with purple cabbage as side salad~ checkout my profile:)
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Thank you! And that sounds delicious too! I checked out your site, but when I clicked on the Thai Curry it said Page not found.
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Thank you so much for stopping by. I’m pretty new to the blogger thing. so. Anyway, I have updated the post. should be able to view now. http://foodwinetravelmore.com/vegetarian-thai-red-curry/
Few free to send me any feedbacks or comments:) Thank you
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Yes, it works now. Your curry looks lovely!
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Thanks 😉
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Reblogged this on HealthyCooking and commented:
Tried this out…came out fabulous. Added a bit more veggies like French beans and carrots but the flavour hits the spot. Thanks for a great recipe
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I would have never thought of putting broccoli and sweet potato together. It looks delicious.
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You should definitely try it, then! I love the orange and green colour combination, but apart from that they also match really well in terms of taste and texture!
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Yum! that curry looks so wonderful and vibrant! (:
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Thanks, Nicolas!! 😀
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Gorgeous pictures! Sounds delicious.
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Thanks! And it was totally delicious. I have a feeling this is going to be one of my go to recipes in the future.
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I love when that happens! Go to recipes are the best when you find them.
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Lekker! Echt idd het soort eten dat ik nu wil eten. Van de week had ik na een werkdag dit comfort maaltje in dit genre zo in elkaar gedraaid, vind jij mss ook lekker:
men neme een zak kant en klare hutspot (peen en uien dus), voor 2 p (waarvan één man/ferme eter) is 750 gr of 1 kg niet overdreven, al lijkt het eerst wel zo.
Bakken in oven met beetje olie op 200 gr, af en toe omscheppen tot alles lekker geslonken is met knapperige randjes. Wel 40 min ofzo.
Dan schepje Surinaamse superhete mango chutney/sambal erdoor en erop hazelnoten die je even in aan koekepan aanbakt met beetje olie en op t allerlaatst theelepel kerriepoeder en wat (grof) zout. Heel oppeppend en zeeeeer voedzaam bordje eten heb je dan ; )
Vanavond maak ik misosoep met daarin blokjes ‘feto’: gefermenteerde tofu die vlgs de verpakking licht zout en zuur is. Heb jij dat wel eens gegeten? Klinkt op vorhand niet heel erg aantrekkelijk maar ik wil het wel graag proberen ; )
Hoe gaat het met je? Met de moestuin en jouw fitheid (yoga, migraine)?
veel liefs, fijne dag! xx
2017-01-25 21:18 GMT+01:00 La Cuisine d’Eli :
> La Cuisine d’Eli posted: “This past weekend, the sun was shining so > brightly even the birds were fooled into singing their hearts out. Silly > really, because at the same time it was so cold we could literally walk on > water. But that was three days ago. Since then, the sky has grown” >
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Ooh, dat klinkt idd heel lekker! En gefermenteerde tofu heb ik over gehoord, maar nog nooit zelf gegeten. Ben benieuwd hoe je het vindt!
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I love cashews. I don’t see anything past the cashews.
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Cashews are awesome. The rest is pretty good too ;).
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This looks absoloutley delicious, not to mention the colors are just so vibrant that they pop out!
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Thanks! The colours get a little less vibrant after the veggies have soaked in the sauce a bit longer, but the flavour totally hits the spot!
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I bet, as the saying goes, the eyes feast before the mouth so you have done your job well! 🙂
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Haha, so true. Thanks!
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Tried it out…added a few more veggies like carrots and French beans but the flavours absolutely hit the spot…thanks for a great recipe
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Lovely to hear you tried it out and that it worked out so well for you too! 😀
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