A veggie-laden, Thai-inspired green curry that you get on the table in about 15 minutes, using no-chop, no-prep frozen spinach and edamame beans, along with purchased carrot noodles, and fresh baby bok choy. Includes a quick no-fish fish sauce for vegans to replace fish sauce in Asian recipes, like Thai currys.
Servings 4
Calories 175kcal
Author Sylvia
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Ingredients
1teaspoongreen curry paste(See recipe notes, depending on the brand, you may need more)
1tablespooncoconut oil
3tablespoonsginger, finely minced
13/4 cups coconut milk(About a 400 ml can - a little more or less is fine)
1 1/2cupfrozen spinach
1 1/2 cupfrozen shelled edamame
2cupsbaby bok choy
1cupcarrots (matchstick or noodles)
2tablespoonssoya sauce
2tablespoonsno-fish fish sauce(or vegan fish sauce, or just fish sauce)
1/2cuporange juice
1/4teaspoonorange zest
1/2teaspoonsugar(any kind)
No-fish fish sauce
1/2teaspoonblack bean sauce
2tablespoonswater
1/4teaspoon salt
Instructions
Heat the oil in a wok or large frying pan. Stir in the curry paste and ginger and fry for about 3 minutes.
Add in the remaining ingredient and stir and heat through. Taste and adjust seasonings: add more curry paste for spiciness, more soy sauce for salt, more citrus (orange juice or you could use lime as well) and more fish sauce or no-fish sauce for umami and depth of flavour.
Notes
About Green Curry Paste
See the post for detailed information, but keep in mind that not all store-bought green curry pastes are identical. We prefer Cock brand. This brand is spicier and more flavourful than the Thai Kitchen brand. If using Thai Kitchen, use start with 1 tablespoon and add more as desired.
About No-Fish Fish Sauce
This is a quick substitute for fish sauce. If you're not vegan, you can substitute with regular fish sauce.