This is another recipe with green curry I love to use. It is vegetarian and every thing is green. It is the greenest recipe of Thai green curry ! It is delicious and so easy! It is perfect for a week evening or a special dinner on Sunday. Hope you enjoy it as much as I do. Remember, to keep it Clean, use all your produce as fresh as you can and organic. If you can not do this, at least, really scrub well your veggies before cooking them.
Asparagus, zucchini, and Bok choy in a tasty Thai coconut green curry sauce ingredients
1 tablespoon oil 4 tablespoon organic Thai green curry paste 1 (14 ounces) can coconut milk 2 tablespoons fish sauce (for full vegetarians soy sauce or gluten free use Tamari sauce instead) 1 lime, juice 2 teaspoons sugar 2 kaffir lime leaves, sliced 3 big spears of Bok choy sliced 2 big zucchini, sliced 1 pound asparagus, trimmed and sliced 1 handful Thai basil or basil 2 birds eye chilies, sliced
Handful of cilantro
directions
Heat the oil in a pan over medium heat.
Add the curry paste and sauté until fragrant, about a minute.
Add the coconut milk, fish sauce, lime juice, sugar, lime leaves, bring to a boil and simmer for 5 minutes.
Add the zucchini, Bok choy and asparagus and simmer until tender.
Remove from heat and serve with basmati white rice garnished with fresh basil or cilantro leaves and sliced chilies
Enjoy it!