A creamy Thai curry, loaded with vegetables, tofu, and toasted cashews, is exactly what I need sometimes. Lots of flavour, lots of veggies, and a good dose of whole grains in the form of some red Thai rice. This one definitely fits the bill.
I’ve always been partial to red curry paste, and I happen to think that zucchini, broccoli, and green beans are fantastic in Thai curries. So, I decided to go for a red and green themed curry because, well, because it sounded cool, I guess. Whatever. It also tasted good.
Thai curries make an excellent week-night dinner, and this one was no exception. I got the rice cooking while I prepped the veggies and started cooking up the curry paste in some oil. All was said and done in 40 minutes.
Green & Red Thai Curry
2 tbsp canola oil
1 tbsp red curry paste
5 minced garlic cloves
1″ garlic root, peeled and minced
1 can coconut milk
5 kaffir lime leaves
1 zucchini, halved lengthwise and sliced
2 handfuls green beans, trimmed and chopped into 1″ sections
1 head broccoli, chopped into florets
Steamed red Thai rice, to serve
Heat the oil in a wok over medium heat. Add the curry paste, garlic, and ginger. Cook, stirring, until wonderfully fragrant. Add the coconut milk and kaffir lime leaves, and simmer for 10 minutes on low.
Add the veggies, bring to a boil, and cover. Cook until the veggies are tender-crisp.
Serve over rice & enjoy!