spring vegetable thai green curry (with homemade curry paste!!)
Herbs and fresh vegetables make this spring vegetable green curry taste light, fresh, and full of vibrant flavor. Made with an easy homemade green curry paste.
Yield: 4 servings
For the green curry paste
  • 1 cup basil leaves
  • 1 bunch of cilantro
  • 1 shallot, chopped
  • 5 garlic cloves
  • 2 stalks of lemongrass, dry outer leaves removed, chopped
  • 4-to-5-inch piece of fresh ginger, peeled and roughly chopped
  • 4 Thai or serrano chiles, seeded
  • ¼ cup lime juice
  • ¼ cup soy sauce
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cardamom
  • 1 tsp dark brown sugar
For the curry
  • 1 tbsp grapeseed oil
  • ½ cup green curry paste
  • 1 carrot, peeled and diced
  • 1 tsp kosher salt, divided
  • 13.5 oz full fat coconut milk
  • 1 red bell pepper, seeded and cut into thin strips
  • 2 small zucchini, diced
  • ½ cup peas
  • 1 lb asparagus, woody ends removed and cut into 1-inch lengths
  • 1 cup mixed herbs (basil, mint, cilantro)
  • 1 tsp soy sauce, plus more for serving
  • 2 tsp lime juice
  • 1 cup farro or rice, cooked according to package directions
For the green curry paste
  1. Combine all of the ingredients in a blender or food processor bowl. Blend for 1-2 minutes, or until it is the consistency of a finely ground paste. Paste can be made up to 1 week in advance and stored in the fridge or frozen for up to 1 month.
For the curry
  1. Heat the oil in a large saute pan over medium-high heat. Stir in the curry paste and cook until fragrant, about 1 minute. Add the carrot and ½ tsp of the salt. Saute for 2 minutes, then add the coconut milk, stirring until combined. Bring to a simmer and then stir in the bell pepper, zucchini, and remaining ½ tsp salt. Allow to cook for 2 minutes. Add the peas and asparagus and simmer for another 10 minutes, or until asparagus is tender. Stir in the fresh herbs, soy sauce, and lime juice.
  2. Season to taste with soy sauce, lime juice, and salt.
  3. Serve over a cooked grain (we used farro).
Recipe from Date Night In
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/05/spring-vegetable-thai-green-curry-with-homemade-curry-paste.html