greeeeeeen, coconut, goooooooodness.
Happy Humpday! I can almost smell that loooong weekend to come, and I couldn't be more excited for a relaxing few days to lounge and pig out (duh). My plans for the rest of the week consist of experimenting on some new recipes- sweets & savories! OH! And there is more bread to come since I am bread OBSESSED. I cannot believe how easy and quick it is to make your own loaf of bread. Srsly requires no brain effort.
As many of you know, I don’t have much of a culinary background, and most of what I cook comes from researching and tweaking other ‘already existent’ recipes. Lately, I’ve been trying super hard to recipe develop on my own and it definitely can be very challenging. I’m looking into some classes and reading a lot of cook books, but if anyone can give me any tips or ideas on how they started developing recipes on their own, please let me know! It is truly an art, and a craft that is for sure underrated. Shout out to the peeps that create these mega tasty and AMAZING recipes on their own!
So, Thai Green Curry huh? If you aren't familiar, you must make this now! And do not get put off by the long list of ingredients. I promise it is so so SO easy. You can totally add and take away whatever veggies you want- I just prefer to pack mine with all the veggies I could get my hands on that day. It's a bit similar to my Thai Red Curry dish, but a little more saucy and slightly less spicy in my opinion. But for you spicy heat lovers, you can just add more curry paste for extra KICK!
I made this dish when my sister-in-law Megan came to stay, and we just sat at the table dicing the veggies, while chatting over our favorite records playing. Totally a good meal when you're just too tired (like I've been) to get extra creative after a long day of work. It's literally packed with all the spicy coconut flavors, and we personally smothered our rice in it. SO. GOOD. Thanks for the original recipe, Cookie & Kate!
Please give it a go and let me know how it turns out by tagging @madeonmott on Instagram, or commenting below! Thank you for reading :) xx S.
|Vegetarian • Vegan • Gluten Free|
I N G R E D I E N T S:
- 1 Onion, diced
- 2 Carrots, sliced
- Handful of mushrooms, sliced
- 1/2 a bunch of Asparagus, ends removed and tossed out!
- Large handful of fresh spinach
- Small bunch of green onions, diced
- 2 cloves of garlic, minced
- 1 inch knob of ginger, minced
- 1 8 oz. can of bamboo shoots, drained
- 1 13.5 oz. can of Coconut milk
- 1/2 cup of water
- 2 Tbs of Green Curry paste (+ more if you're wanting it spicy!)
- 1 1/2 tsp of Rice Vinegar
- 1 1/2 tsp of Soy sauce
- 1 1/2 tsp of Cane sugar
- Salt to taste!
- Olive oil to sautee
BEGIN: Start off by dicing of your veggies and setting aside. Luckily, I had the help of Megan here, so it took half the time and we had a ton of fun cooking together! Also, if serving with rice, it's best to start that now since the curry cooks quite quick.
COOK: In a large frying pan or skillet, heat a small splash of olive oil over medium heat. Once hot, add your onions, garlic & ginger. Cook for about 5 minutes or until translucent. Now, toss in your asparagus, green onions, mushrooms, carrots, and bamboo shoots (and any others veggie you may want to add!). Cook for another 5 minutes, just so they begin to cook through and soften up a little.
CURRY!: Time to make that sauce green! Add your curry paste to the veggies and stir well so all evenly throughout the veggies as best you can. Cook for just a minute or two, and pour in your creeeeamy coconut milk, water, and sugar. Increase heat so it begins to boil, reduce to low, and simmer. Let it stay simmering for about 10-15 minutes so veggies soften up and the flavors really come out.
FINISH: After your sauce has been simmering for a bit, add your spinach and mix until wilted. Kill the heat, add your vinegar & soy sauce. Taste and adjust with some salt (or some red pepper flakes!). Enjoy over some rice, or on it's own!