If you are looking for something light and bright on dark day, try tossing together some colourful veggies and making a quick green Thai curry.
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 teaspoons oil
- 1 medium onion I used a sweet onion.
- 1 teaspoon freshly grated ginger adjust quantity for preference. It is a very healthy addition!
- 2 cloves fresh garlic
- 3 medium sweet peppers I used one orange, one red, and one yellow.
- 1 cup sliced sugar snap peas
- 3 medium carrots sliced thinly
- 2 Tablespoons Thai green curry paste Make sure it a vegan version, without fish oil.
- 1 can coconut milk I used a low-fat version but the regular one would be tasty!
- 2 teaspoons fresh lime juice
- 2 teaspoons tamari or soy sauce
- sesame seeds black or regular
- dried pepper flakes optional but adds a bit of heat and flavour!
Ingredients
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Rate this recipe!
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Instructions
- Prepare your rice, according to instructions on package, so that it is ready when your curry is. It won't take long to make the curry!
- In a large pan, heat the oil.
- In a food processor, process the onion, garlic and ginger until finely chopped. Add this to the warmed oil and cook until translucent, but not browned. (Browning garlic makes it bitter.)
- Chop your snow peas into approximately one-inch pieces. Carrots should be sliced thinly. Slice your coloured peppers into thin strips, removing seeds.
- Toss your veggies into the the pan and cook for a few minutes until veggies are just tender.
- Add the curry paste, stir and cook for two minutes.
- Add one can of coconut milk, the lime juice, and tamari. Stir and simmer for about 5-10 minutes, until all is hot and flavourful.
- Serve hot over rice and sprinkle with sesame seeds and pepper flakes, as desired. Enjoy!
Recipe Notes
Sprinkle on some black or regular sesame seeds for an extra crunch and nutritional boost! A few crumbled dried cayenne peppers flakes add a little extra bite of heat! I would recommend brown or a wild rice mix as a healthy choice for the base.
This looks really tasty and definitely something I will be making next week (I need to buy thai paste first)