In a hurry? Here’s a green curry! This is a super quick and easy vegetable green curry that’s great for using up any leftover veggies you have in the fridge. Green curry lends itself well to pretty much any combination of vegetable, and heck, you could even use a bag of frozen veggies to save yourself a few precious minutes chopping.
The only somewhat “specialty” ingredient you need is a good green curry paste. That shouldn’t be too much of a problem these days as most supermarkets carry it. If not then if you’ve got an Asian supermarket nearby they’re certain to have it.
If you read my blog often then you probably know how much I like to mix my own spices and curry pastes and always encourage my readers to do the same. Check out these recipes for massaman curry, red curry paste, and garam masala. This recipe for vegetable green curry, however, is a little different because I’ve used a store-bought curry paste.
There are some advantages to this: keeping a jar of prepared curry paste stashed in the back of your fridge means that it’s easy to make a super tasty 30-minute weeknight meal. Just a word of caution: although it’s not difficult to find vegetarian curry pastes, some commercial curry pastes contain non-vegetarian ingredients like fish sauce or shrimp paste, so be sure to read the ingredients.
Now on to the choice of vegetables. I try my best to use what’s in season and this whole dish was designed around snow peas. It drives my crazy how difficult it is to buy snow peas in Barcelona. Supermarkets don’t sell them, period. That’s why I got super excited to see them for sale in one, and only one, neighbourhood veggie store. Clearly I’m not the only one who gets excited about snow peas as the vendor told me that she sells out within a couple of days after each delivery. So when I finally nabbed some snow peas, I began dreaming of all the wonderful possibilities and this vegetable green curry is what came to mind first.
Of course you don’t need to use snow peas in your curry if you have just as hard of a time finding them as I do! The beauty of this recipe is that you can use any combination of vegetables that you have on hand or (as mentioned previously) a mixed bag of frozen ones. Feel free to get creative!
Serving Size: 1
Amount Per Serving: Calories: 981 Total Fat: 47g Saturated Fat: 24g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 0mg Sodium: 1002mg Carbohydrates: 106g Net Carbohydrates: 0g Fiber: 28g Sugar: 40g Sugar Alcohols: 0g Protein: 46g