Description
Spring Vegetable Thai Green Curry has the bold, fresh flavors & spicy, sweet tastes of Thailand. Make it alone or with chickpeas or chicken.
Ingredients
Scale
- 2 teaspoons coconut oil
- 1 small shallot, thinly sliced
- ½ cup scallions, sliced
- 2 cloves garlic, minced
- Pinch of sea salt
- 1–2 tablespoons Thai green curry paste (vegan) or Thai green curry paste (spicy)
- 1 can (14 ounces) coconut milk, full fat or simple
- 1/2 cup water
- 2 teaspoons coconut sugar
- 1 tablespoon fish sauce or for vegan 2 teaspoons gluten free tamari or coconut aminos
- 1 1/2 cups red potatoes or small white turnips cut into cubes
- 2 cups asparagus (1 pound) tough ends removed and sliced into 2-inch long pieces
- 1 cup carrots, peeled and sliced on the diagonal into ¼-inch wide half moons
- 8 ounces cooked chicken, cut into strips or 1 can chickpeas, rinsed and drained (optional)
- 2 cups packed baby spinach, roughly chopped
- 1 ½ teaspoons fresh lime juice
- Chopped fresh cilantro for garnish
*Cooking the Chicken (if using)
- 8 ounces chicken breasts, cut into strips
- ½ tablespoon coconut oil
- Celtic sea salt, black pepper
- ¼ teaspoon onion powder
Instructions
- If you’re using chicken and don’t have already cooked chicken on hand prepare the chicken before making the curry (see directions below), if not skip this step.
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft, about 2 minutes. If the shallots start to brown, reduce the heat to low.
- Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes while separating the curry paste and mixing it with the vegetables.
- Add the coconut milk, water, fish sauce, or tamari and coconut sugar and bring to a gentle boil.
- Add potatoes, cover and simmer on low for 5 minutes.
- Add asparagus and carrots, cook until the vegetables are just about tender, about 3 minutes.
- Once the vegetables are tender, add chicken or chickpeas. Stir and simmer 1 minute more until heated through.
- Finally stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds.
- Remove the curry from heat and season with lime juice. Taste to adjust salt.
- Serve in bowls garnished with chopped cilantro.
Cooking The Chicken
- Heat 1/2 tablespoon coconut oil in a large skillet on medium heat. once hot, add the chicken and cook, stirring to brown evenly, about 5- 6 minutes or until lightly browned and cooked through, then remove to a plate while you prepare the rest of the curry. Use the same pan and follow the recipe above.
- After chicken cools, cut into bite size cubes and add to the curry as indicated above.
Equipment
Notes
Nutrition information is without chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: Paleo, Vegan, Gluten Free, Diary Free