Simple Thai Green Curry
2 tbsp olive oil
3 cloves garlic, minced (1 tbsp)
1 tbsp fresh ginger, grated
3 green onions, chopped (about ½ cup)
1 ½ cups broccoli florets
1 ½ cups cauliflower florets
1 ½ cups sugar snap peas
3 cups coconut milk
3 tbsp green curry paste
12 medium cooked shrimp
Heat olive oil over medium heat in a wok or saute pan. Add broccoli and cauliflower and continue to saute for 5 minutes. Add garlic, ginger and green onion. Saute until fragrant, 1-2 minutes
Add garlic, ginger and green onion. Saute until fragrant, 1-2 minutes.
Add curry paste and saute for 2 minutes.
Add coconut milk and bring to simmer. Turn heat to medium-low and simmer until vegetables are cooked to desired tenderness. Add shrimp and heat just until warmed through.
Serve immediately with hot rice or noodles.
3 servings, 350 calories per serving, excluding rice or noodles
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. Alternately, they can be purchased frozen in larger portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
Hack: Check the produce department of your local grocery store for pre-cut broccoli and cauliflower florets to avoid having to buy an entire head. Frozen vegetables would also work in this recipe.