Spring is a great time for vibrant, fresh recipes like green curry. I’ve added asparagus and sugar snap peas to this curry but also keep an eye out in the produce department of D&W Fresh Market for other spring ephemerals like fiddlehead ferns and ramps. You can substitute them cup for cup in this recipe as well. This is an easy one dish meal that can feed a family of four.
Spring Green Curry
Makes 1 Qt
1 C Each red, yellow and orange peppers, diced
1 C Asparagus, diced on an angle
1 C Sugar snap peas, diced on an angle
1 14oz Can of coconut milk
1 C Basil, leaves & stalks packed
1 T Coconut oil
1 Shallot, diced
3 Garlic cloves, diced
1 T Ginger, freshly grated
1 T Turmeric, freshly grated (1/2 T dried)
1 T Curry powder
3 Red chilis, dried
2 Lemon grass stalks, outer husk removed and bruised
2 Kaffir lime leaves, center vein removed and sliced into match sticks
Sea salt to taste
White pepper to taste
Fill a sauce pan half way with purified water and bring to a rolling boil. Blanch peppers, sugar snap peas, and asparagus, then drain and plunge them into an ice bath to retain the beautiful colors. Blend coconut milk and basil together in a blender and set aside. Over medium heat, in a sauté pan, heat coconut oil, shallot and garlic until softened. With a microplane zester, zest ginger and turmeric and add to the sauté pan. Add curry powder and dried chilies. Add blanched veggies to the curry and sauté for 3-4 minutes. Add basil-coconut milk, lemon grass and lime leaves. Simmer until the curry is heated through and it thickens.
All ingredients are available at D&W Fresh Market.
WOTV 4 women’s healthy eats expert Margaux Drake