Super Green Thai Curry w. Zucchini + Apples [#MMAZ]

by Sarah on March 5, 2013 · 13 comments

We’ve finally reached the end of the Meatless Monday A-Z alphabet, and I was more organized this week than ever. I actually made my Z is for Zucchini recipe last weekend, knowing Mama and Sister Smart would be visiting and I might not have time to cook. I was not, however, organized enough to remember until the last minute that Monday was also my third blog day.But when you see, make, and taste my Super Green Thai Curry, I know you–and Heather–will forgive me for my tardiness.This dish was inspired by the incredibly tasty, and perfectly spicy, Lentil Green Curry that Brittany made for me while I was visiting her in Kentucky last month.

mine. not hers. but i didn't have anywhere else to put this picture, and i'd already edited it, so...

Once I discovered the necessary curry pasteand two others for future experimentation, of course ;)–at my local Asian marketI knew it was time for me to attempt a curry of my own.

just call me curry-ous :)

Because whenever I make soup or stew, I tend to get a little carried away with throwing every vegetable under the sun into the pot, I wanted to streamline my tactic this time in order to focus a bit more on the star ingredient.

I also just liked the idea of calling the curry “Super Green.”

GREEN onions, of course

As in, very green.

But also perhaps super spicy, super tasty, and super nutritious.

The best thing about this recipe is that the curry paste–a perfect, vegetarian blend of green chilis, garlic, shallot, lemongrass, salt, and galangal–truly does all of the work.

I would suggest erring on the side of adding too little…

…even with the addition of creamy sweet coconut milk, a little goes a long way in the (mouth is on) fire department.

You can also choose any (super) green vegetables you like. I imagine chopped spinach, green beans, or even asparagus would be phenomenal. I took the opportunity to cook with kohlrabi, rather than simply eat it raw.

If you can’t find kohlrabi, broccoli stalk tastes similar…and you could use the florets too.

I chose to stir in tofu, but you could try white fish, shrimp, or beans.

Basil was truly crucial to the flavor of Brittany‘s curry, so I knew I couldn’t leave it out. However, my favorite part of the flavor was the balance of sweet butternut squash with the Thai spice.

Instead of getting sweetness from squash…….I thought, “What about a green apple?”Even I have to admit I have my moments of green-ius.

Super Green Thai Curry

  • 1 bunch green onions, chopped (1/2 cup, whites and light greens)
  • 3 cups zucchini, chopped/chunked
  • 1 1/2 cups kohlrabi, chopped (may substitute broccoli stalks)
  • 2 cups sugar snap peas or green beens, cut bite-sized
  • 2 Tbsp. green curry paste (I use Maesri)
  • 1 14 oz. can light coconut milk
  • 1-2 cups water or vegetable broth
  • 1 1/2 cup green apples, chopped
  • 12 oz. tofu, diced
  • 1/4 cup chopped fresh basil (plus more for garnish)
  1. Over medium heat, in a large soup pot or wide-lipped saucepan, saute green onions in a smidge of coconut oil, or steam in water.
  2. Once a bit softened, add zucchini and kohlrabi to the pan, along with the green curry paste. Stir well to coat vegetables thoroughly.
  3. Allow to cook 5-7 minutes, until zucchini and kohlrabi begin to soften. [Add a bit of water or coconut milk if veggies begin to stick to the pan.]
  4. Add in coconut milk, 1 cup water, sugar snap peas, and apple.
  5. Bring to a simmer, adding more water if necessary.
  6. Once all vegetables are ‘biteable,’ stir in tofu and cook a few minutes more.
  7. Just before serving, stir in basil.
  8. Serve over rice.