Another curry for you today! See the others here: 1, 2, 3.
After a few attempts with store-bought green curry pastes (and being completely underwhelmed in the flavor they delivered), I opted for a fresh curry paste. I give you my word that it’s worth acquiring that long list of ingredients 😀
The paste, itself, can be stored in the fridge for about a week, should you choose to break this up into two separate meals to ease the prep time. You could also bulk prep it (2x or 3x the paste portion of the recipe) and freeze the paste to keep it fresh.
Summer Veggies Green Curry
Yields: 4-6 servings
- 1 medium sweet potato, cubed
- 1 Japanese eggplant, cubed
- 1 zucchini, cubed
- 1 bunch broccolini
- 1 bunch aspraragus and/or green beans, large chop
- 1 small onion, diced
- 2 c. bone broth or stock
- 10″ length fresh lemongrass
- 4 slices fresh or dried galangal (optional)
- 1 c. creme fraiche, coconut cream, cashew cream, or heavy whipping cream
For the curry paste:
- 1 small bunch fresh cilantro (about 2 cups, loosely packed)
- 1 c. packed fresh basil (about 30-40 leaves)
- 6 scallions, both white and green parts
- 6 cloves garlic
- 4″ length of ginger, grated
- 1 jalapeño, serrano, or hotter pepper of choice
- 1 large lime, zest & juice
- 2 tbsp. avocado oil or other neutral oil
- 2 tsp. raw honey
- 1 ½ tsp. ground cumin
- ½ tsp. ground mustard
- ¼ tsp. ground cardamom
- ½ tsp. sea salt
- ½ tsp. black pepper
For serving: cilantro, lime wedges, diced chilies, bean sprouts, protein and/or starch of choice
Directions:
Read through to see both ways to prepare the veggie portion of this recipe:
- Option 1: Preheat the oven to 400*. Spread the veggies out onto two large sheet pans. Keep the cubed veggies together with the onions. And the broccolini and asparagus to the second sheet pan. Toss with avocado oil or other high heat cooking fat and season with salt and pepper. Roast for 30-40 minutes or until golden, removing the pans halfway to toss the veggies.
- Option 2: If you want to avoid turning on the oven, you can sauté the veggies in batches. (this will make the recipe a little more labor intensive) Heat a very large skillet over medium high heat and add a generous amount of avocado oil or other high heat cooking fat. Add the veggies ~2 types at a time, careful not to crowd the pan, Season with salt and pepper on each round. Move the cooked veggies to a bowl as you go and set aside.
- While the veggies are roasting, prepare the curry paste by adding all the ingredients to a food processor. Deseed the pepper for less spicy; keep the seeds for more spicy. Process until smooth and set aside.
- Add the broth, lemongrass (chop it to smaller chunks to fit in the pan), and galangal to a large skillet (minimum 12″). Bring to a low simmer over medium heat. Cover partially and simmer for 10 minutes.
- Add in the veggies and curry paste. Simmer for 5 minutes, stirring occasionally. Stir the cream in and remove from the heat. Season with additional salt & pepper, as needed.
Note: the veggies used in this recipe are completely subjective. Pick what you can find seasonally. Add in or take out, based on your preference. And to simplify, feel free to use less!
