For this next 5 ingredient, 15 minute meal, I give you my favorite Thai dish- Green Curry!
When I go out to eat at a Thai restaurant, Green Curry is my favorite thing to order. The velvety smooth coconut-milk sauce is heavenly, and the spice level is so beautifully balanced with all the sweet veggies that go into this dish. I tried several times to duplicate this at home, and was thrilled when I finally came up with a recipe that is incredibly close to the real thing. Even more exciting; it comes together in minutes!
Normally I eat my green curry with chicken or tofu. Since I’ve already featured a few recipes starring those ingredients, I decided to mix things up a bit and use Edamame beans as the protein source for this dish. Edamame beans are a great, healthy staple to keep in your kitchen if you are a busy home-cook. They are sold frozen, making them a bean you can cook quickly without having to use anything from a can (which I am trying to avoid due to BPA concerns). I actually like to snack on edamame frozen, straight from the bag! They are a good source of protein, potassium, iron and magnesium. And last but not least, they are quite tasty!
I served this curry over brown rice. Keep in mind that brown rice cooks up fairly quickly (15-20 minutes) if you have soaked it in advance. For more on that, check out my tips and tricks for quick meals here. Feel free to serve this curry with white rice or vermicelli noodles if you prefer. I also opted to use Graffiti Eggplant (I just looked it up to get it’s name) because they are more tender and cook up quicker than traditional Italian eggplant. Again, the world is your oyster. Use a different type of eggplant if you like, or substitute it for another quick cooking vegetable like bok choy, zucchini, brocolini, spinach, mushrooms, etc.
(Serves 3-4) Prep time: 15 minutes Cooking time: 15 minutes
- 2 small eggplant, diced
- 2 small bell peppers, diced (I like yellow)
- 2 tbsp green curry paste
- 1 can coconut milk
- 1 cup edamame beans
To serve: 1 cup pre-soaked brown rice cooked with 1 1/2 cups water
- Start cooking the rice: Combine 1 cup brown rice with 1 1/2 cups water and a pinch of salt. (These proportions only work if you have soaked the rice, if you haven’t, follow package directions). Bring to boil, cover, and let simmer 15-20 minutes.
- Meanwhile, heat a large saucepan over medium heat. Add 1 tbsp vegetable oil and the diced eggplant. Stir quickly to coat the eggplant in the oil, as it really soaks it up and there won’t be any oil left in the pan within seconds. Don’t worry though, you can’t go wrong with this recipe, the eggplant will cook fine as long as you stir it once in a while.
- Let the eggplant cook 1-2 minutes, while you chop the bell peppers. Add the peppers, cook for another 5-6 minutes, until they are slightly tender.
- Add the curry paste and stir to coat the vegetables. Let this cook for 1-2 minutes. Sautéing the curry paste really brings out its flavor!
- Add the coconut milk and edamame beans. Bring to a gentle simmer and continue simmering, stirring occasionally, 3-4 minutes. Don’t let the coconut milk reach a full boil, as this will cause the fat solids to separate.
- Spoon some rice into a bowl and top with a big spoonful of curry. Enjoy!