![]() ![]() It’s a total go-to for me during the workweek. If you’ve never made curry at home before, I would encourage you to go for it and give it a shot. And serve with plenty of cashews and fresh basil please. Like the curry paste, fresh ginger, coconut milk, some soy sauce.Įverything then simmers away for just about 10 minutes – it gets all nice and groovy together, and the veggies get tender and delicious.Īt the very end, we add in a good squeeze of lime juice for the perfect finishing touch. ![]() We soften up some veggies in a skillet, before adding in all the good stuff. Today’s curry goes down pretty much exactly the same as the others. It’s filled with broccoli, asparagus, chickpeas and creamy dreamy coconut milk.Īnd is heaven in a bowl I tell you. Let’s get down to business and talk about this 35-minute, easy and oh so flavorful curry. But since I couldn’t get my hands on good asparagus until the last few weeks, I was forced to wait.īut it’s finally here – thai green curry that’s packed with broccoli and asparagus!Ī perfectly acceptable way for me to get my thai curry fix, mixed in with all the goodness of spring.īut anyway. I may or may not have been sitting on the idea for this version since late fall. Next, we had the thai red curry baked veggie meatballs … which were just another way for me to sneak the same sauce from that first recipe past my husband in a slightly different form. You knew it was only a matter of time before I shared another thai curry recipe, right?įirst, there was the vegan thai red curry. Just 35 minutes to this easy and crazy flavorful vegan thai green curry! Sure to become a weeknight staple, this fantastic dinner is packed with broccoli, asparagus, coconut milk, fresh ginger and chickpeas.
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