This is a twist on your regular Thai Curry. You can certainly use red or yellow or whatever paste you most enjoy or make your own. The brand of curry paste I enjoy, has a grey green color. Therefore I started experimenting with blending up some other green veggies like green peas and spinach to enhance to color of the sauce. Depending on your dietary preferences, you can substitute coconut milk (as it has a high percentage of fat) with pureed red lentils and a splash of coconut extract - this may sound odd but works well.
Ingredients
1 cup of red lentils boiled in 2 cups of water with 2 tbsp of veg bouillon for 10 minutes or until the lentils are soft.
1 cup green sweet peas (frozen, defrosted) and 2 cups spinach
2-3 tbsp of green curry paste
veggies of your choice totaling around 4-5 cups: baby bok choy, bell pepper, mushrooms, onions, garlic, reconstituted dried shitake mushrooms, carrots, broccoli, baby corn,
1 tbsp veg bouillon
1 can of coconut milk (optional) or 2 cups of water
1 tbsp (to taste) of liquid amino or thai soy sauce
1 tbsp sweetener of choice
Finishers
1/4 cup chopped cilantro
Zest & Juice of 2 limes
5-6 julienned kefir lime leaves (these are to me what absolutely makes the taste. While you can buy them dried, it's not the same. Therefore try to buy them in bulk fresh or frozen and keep them on hand in your freezer for any curry)
Optional: 1/4 cup Thai basil
Serve with...
rice, quinoa, barley, farro, any whole grain!
Method
If using lentils, add the cooked lentils to a blender cup with spinach and green peas and blend until smooth.
In a large non-stick pan, brown aromatics (no oil needed) sauté curry paste first, then add aromatics and other spices. If using coconut milk, carefully open the can and scoop the fat into the pan to sauté the paste in. Stir for 5 min total, be careful not to burn!
Add your liquids (lentil mixture & water & veggie broth or lentils and coconut milk), stirring everything carefully until it comes together.
If using broccoli, to preserve the color, add to a glass bowl with a little water and plastic wrap over the top and microwave on high for 3 minutes. Immediately put into a large bowl of ice water to shock and maintain the color.
Turn heat on high until boil, cover pot with lid, turn heat to low and let simmer for 10 minutes. Add all of your veggies (except broccoli if using), and simmer until the veggies are done.
Add the soy sauce, sweetener, and vinegar and taste to see if everything is coming through and the flavors are balanced.
Finish with "finishers", taste for seasoning. If using additional fresh spinach, add in now! Taste again to ensure that you have a harmonious dish including umami, salt, sweet, spicy and acidic.
Serve with a bowl of steamed rice.
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