Thai Green Curry with Sugar Snaps, Asparagus & Broccolini

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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?

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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.

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4 Responses to Thai Green Curry with Sugar Snaps, Asparagus & Broccolini
  1. Sharon @ Feats of Feasts
    May 28, 2013 | 2:39 pm

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

  2. Honeya
    May 28, 2013 | 3:47 pm

    Mmm! Can’t wait to try this!

  3. Ibukun
    June 1, 2013 | 2:08 pm

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

    Keep them coming!!

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