Tag Archives: broccoli

thai green curry

28 Apr

I’m white.  I’m extremely Caucasian.  There you go, that’s a little bit of personal trivia for you.  So it goes without saying that I’m not even remotely Thai, therefore, I make no claims about the authenticity of this green curry.

That being said, it is super tasty, healthy, and easy to make.  Works great if you’re feeding lots of people too.

Makes 4 servings

4.85$ per 2 servings

green curry

ingredients

  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 2 small carrots, sliced into medallions
  • 1 head of broccoli, cut into florets
  • 3/4 c snow peas, tipped and tailed
  • 1 tbsp garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 4 green onions, white and pale green parts only, thinly sliced
  • 2 tbsp thai green curry paste
  • 1 lime
  • 1 tbsp fish sauce
  • 400 ml coconut milk
  • 12 shrimp, shelled and deveined or 1 c firm tofu, cubed
  • 1 c rice
  • fresh cilantro (optional)

preparation

Cook the rice.

When rice is almost done cooking, heat oil in a deep skillet over medium heat.  Add garlic, ginger, green onion and curry paste.  Sautee until curry paste is fragrant – 30 seconds.

Add carrots – sautee 30 seconds – add peppers and broccoli – sautee 30 seconds.  Add coconut milk, fish sauce and juice of half a lime and bring to a simmer.  Once the mixture is simmering add snow peas and shrimp / tofu.  Cook until the shrimp is pink and firm and vegetables are just tender – 2 to 3 minutes.

Serve vegetables, shrimp and liquid over rice.  Garnish with fresh cilantro and lime wedges.

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green soup

28 Mar

I’ve lived almost exclusively off green soup during periods of not having so much money and/or not having so much time, but it’s not just for times of desperation!  It is really tasty, and good for you too!

The version that I’ve made here includes udon noodles, which you could easily leave out or substitute with rice noodles.  Some other vegetables to consider adding include bok choy, snow peas and edamame.

Makes 2 servings.

$2.75 for 2 servings

green soup

ingredients

  • 4 c vegetable broth or miso broth
  • 1 small piece ginger
  • 1/2 head broccoli, cut into small florets
  • 1/2c tofu, cubed (about 1/3 of a block)
  • 4-5 shiitake mushrooms, sliced into thin strips
  • 3 green onions, white and pale green parts only, thinly sliced
  • 4 large basil leaves, cut in chiffonade (very thin strips) – do not include if using miso broth
  • 1 package udon noodles

preparation

Peel a small piece of ginger and slice 3 or 4 thin slices off.  Put broth in a pot with sliced ginger and bring to a boil.

While the broth is heating up, cut shiitakes, tofu, green onion and basil (if using vegetable broth).  Divide each of these ingredients evenly between two bowls.

Once the broth has come to a boil, add udon noodles and broccoli florets.  Continue to boil for another 1.5 to 2 minutes or until broccoli is barely tender.

Divide the noodles between the two bowls.  Pour enough broth (with broccoli) into the bowls to cover the vegetables and remove any pieces of ginger that fall in.