Easy and Delicious Meat-Free Dinners for the Whole Family, Part One: Thai Green Curry
Whether you’ve been following the news lately on the WHO's information about meat and health, or you’re just trying to get more vegetables into your family’s diet, these dinner recipes are for you. All vegetarian and completely satisfying, this series of easy and delicious meals offer a meat-free alternative for even the hungriest of appetites.
Thai Green Curry with Vegetables
Zucchini and eggplant are traditional in this dish, but you can easily substitute whichever vegetables you have on hand. This is a great starter curry for kids as the sweetness of the coconut tempers any heat from the chili, but if your family loves spice, feel free to add more curry paste.
1 can coconut milk
1 tablespoon Thai green curry paste
1 zucchini, cut into 1” chunks
1 Japanese eggplant, cut into 1” chunks
1 green pepper, thinly sliced
1 onion, thinly sliced
1 tablespoon fish sauce
1 tablespoon brown sugar
1 bunch Thai basil (or substitute regular basil), roughly sliced
Place a medium saucepan or wok over medium heat. Open the can of coconut milk without shaking it, then spoon 4 tablespoons of the cream from the top of the can into the pan. Add the curry paste, stir to incorporate, then reduce heat to medium low. Cook the coconut-curry cream for a few minutes, stirring occasionally, until it starts to smell fragrant.
Add the vegetables to the pan and sauté for around 3 minutes. Add the rest of the coconut milk, fish sauce and brown sugar and mix well. Cover and simmer for around 10-12 minutes until vegetables are tender and cooked through. Place in a large serving bowl, squeeze lime over the curry, then garnish with the basil. Delicious served with rice or noodles.
Check out the other two recipes in this series: