Spring Vegetable Red Thai Curry

This is a delicious and filling all-vegetable curry but you can easily add a protein of your choosing, seasoned and cooked separately and then added at the end of cooking.

Slice spring onions to make 2 C. of white parts.  Reserve the greens.

Open two 12 oz cans of Thai Coconut milk.  Scoop out the solid “Cream” on the top and heat in a wok or Dutch oven.

Add 2-4 T. Thai red curry paste, depending on your tolerance for spiciness.  Stir to combine with the coconut cream.

Add the onions and saute for 5 minutes, until they turn red and begin to soften.  Add the rest of the coconut milk, bring to a boil, then simmer.

Cut 3-4 carrots into rounds or julienne strips.  Add to the curry.  Taste the broth and season with 2-3 T. Thai fish sauce or soy sauce.

Snap the tough bottoms off 1 bunch of asparagus, then cut the spears into 1 inch pieces

Shell peas to make 1 C., OR remove the strings from 1 C. of snap peas and cut in half.

Rinse 2 C. spinach or kale leaves and remove the stems.  Chop roughly.

Chop cilantro to make 1/2 C.

Finely slice spring onion tops to make 1 C.

When the carrots are just tender, add the asparagus.

When the asparagus is just tender, add the peas, onion tops, and spinach/kale.  Stir a few times to mix well, cook for 1 minute more, then shut off the heat.

Add the cilantro leaves and the juice of 1 lime.  Season with salt and serve with rice.


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