Wednesday, February 6, 2013

Asparagus, Zucchini and Chickpea Green Curry


This is the second time I've made this tasty recipe.  Great for a quick weeknight meal...even faster to make if you happen to have pre-cooked grain in your freezer.  We ate this over rice last night, but I loved it over red quinoa the first time I made it.  Easy peasy.  If you have a hard time finding kaffir lime leaves, you can use lime zest for a pale approximation of the flavor kaffir leaves would impart.  I had to sub the first time I made the recipe. When you DO find the leaves, know that you can keep them in the freezer in a good ziplock bag so they'll last a lot longer.  Was thrilled that Central Market in Austin finally had them again the other day!  Apologies for the crumby IPhone pix...

Printable Recipe
Asparagus, Zucchini and Chickpea Green Curry:
(Closet Cooking's blog)

Servings: makes 4 servings

1 tablespoon oil
2 tablespoons Thai green curry paste (Closet Cooking has a homemade recipe for this, I just used Thai Kitchen's paste)
1 (14 ounce) can coconut milk (I've used full fat and light with great results either way)
2 tablespoons fish sauce (I've never used it before, but you could sub a vegetarian version of fish sauce)
 juice of 1 lime
2 teaspoons sugar (I used coconut palm sugar)
2 kaffir lime leaves, sliced (I prefer to add the leaf in whole and fish it out at the end of cooking)
1 (14 ounce) can chickpeas, rinsed and drained
1 pound zucchini, sliced
1 pound asparagus, trimmed and sliced
1 handful Thai basil, or basil
red Thai chilies, sliced
Sriracha sauce, to serve and spice things up a bit more

Heat the oil in a pan over medium heat.
Add the curry paste and saute until fragrant, about a minute.

Add the coconut milk, fish sauce, lime juice, sugar, lime leaves and chickpeas, bring to a near boil and simmer for 5 minutes.

Add the zucchini and asparagus and simmer until crisp-tender, about 5 minutes.

Remove from heat and serve garnished with fresh basil and sliced red chilies.


mom said...

Do you think this recipes would double and work for a crowd... say 15 people? Beautiful colors. How hot is it?

Erndog said...

I think it would work just fine doubling it...just use a bigger pot. :-) As to the heat? You can just let folks add their own minced chiles at the end so they control the heat. The green curry paste is moderately spicy, but nothing too crazy.