• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Meatless Recipes Vegetables

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini a1

My previous posts have been fairly meaty so I thought it would be good time for me to jam pack more vegetables in our diet as well as on my blog.

My modus operandi with vegetables is stir fry with garlic and oyster sauce. Yawn. I know.

But, do not worry, I won’t bore with garlic and oyster sauce vegetable stir fry. Not today anyway ha!

I love Thai green curry, mainly because I love all kinds of coconut-based curries.  A tablespoon of Thai green curry paste and 210 ml (7 fl ounces) of light coconut milk are all you’ll need to make 600g (21 ounces) of green vegetables to taste out of this world.  A comforting bowl of vibrant and crunchy green vegetables infused in flavourful coconut broth, can I ask for one more bowl please?

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini a3

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini a4

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini a5

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini a6

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini a7

I almost wrote this is down as a vegetarian dish. However, a lot of store bought Thai green curry paste contain fish sauce, which is not vegetarian friendly obviously.  I have managed to find a brand that does not have any seafood product. For non-vegetarians, you can add brown sugar and fish sauce to amp up the flavouring of the curry. As for vegetarians, salt and brown sugar should do the trick. The brand I used was Thai Gourmet (the link here is to show how the bottle looks like – please note I did not get the paste from this website) which is available in most chained supermarkets in Australia. A tablespoon of this brand’s green curry paste is sufficiently spicy and flavourful. So I feel there is no need to add any more fish sauce or brown sugar.

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini

2 to 3 servings with rice

What you’ll need:-

  • Cooking oil – I used canola oil
  • 200g (7 ounces) asparagus, trimmed & sliced diagonally into 3 parts
  • 200g (7 ounces)  sugar snaps, deveined
  • 200g (7 ounces) broccolini, trimmed & sliced into 3 parts
  • A pinch of salt
  • 2 tbsps of water
  • 1 tbsp Thai green curry paste (adjust to taste) – I used Thai Gourmet brand
  • 210ml (7 ounces) light coconut milk – I used Ayam Brand
  • A handful of fresh basil (about 7g/ 0.2 ounce)
  • Sliced red chilli as garnish – optional

Method:-

Add a little oil onto a large pan. When the oil is fairly hot, add asparagus, sugar snaps, broccolini and water with a pinch of salt and saute until the vegetables are slightly tender and become vibrant green. Transfer the vegetables onto a plate and set aside. In the same pan, saute the Thai green curry paste over low heat until fragrant. I will not add oil at this point because there is already oil in the paste. Stir in the coconut milk and turn the flame to medium-high until it starts to boil. Turn the flame to low and mix the vegetables in the coconut broth. Allow the vegetables to cook in the broth to your desired tenderness. Turn off the flame and stir in the basil. Garnish with some sliced chilli before serving. Serve immediately with rice.

Thai Green Curry with Sugar Snaps, Asparagus & Broccolini a2


4 Comments

Stay Up To Date

Get all the latest recipes straight to your inbox

« Toasted Muesli (Granola) with Goji Berries, Nuts & Maple Syrup
Lemon, Poppy Seed & Olive Oil Loaf Cake »

Comments

  1. Sharon @ Feats of Feasts says

    May 28, 2013 at 2:39 pm

    Wow, green on green on green! This dish feels so healthy. Awesome.

    Reply
  2. Honeya says

    May 28, 2013 at 3:47 pm

    Mmm! Can’t wait to try this!

    Reply
  3. Ibukun says

    June 1, 2013 at 2:08 pm

    Thanks so much for this post. I am going to use this recipe for my healthy eating regime.

    Keep them coming!!

    Reply

Trackbacks

  1. Gratuitous Food Porn: Thai Food Edition |Foodbeast says:
    November 8, 2013 at 7:16 pm

    […] Recipe: Fuss Free Cooking […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo

Instagram Feed

Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in