| Level: | Intermediate |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 2 cups small broccoli florets (1 small crown)
- 2 cups small yellow cauliflower florets (1/2 head)
- 2 cups sugar snap peas (6 ounces)
- 1 tablespoon canola oil
- 1/4 cup thinly sliced scallions, white and light green parts only, plus dark green part, thinly sliced, for garnish
- 1 tablespoon minced garlic (2 to 3 cloves)
- 1 tablespoon finely grated fresh ginger (a 2-inch knob)
- One 13.5-ounce can coconut milk
- 1 to 2 tablespoons green curry paste
- 1 cup shredded carrots
- 2 cups finely shredded Napa cabbage
- 3 tablespoons fresh lime juice (1 1/2 limes)
- 1 large avocado, cut into 1/2-inch pieces
Instructions
- Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath.
- Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside.
- Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables.
- Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes.
- To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 265 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 610 mg |
Reviews
I really wanted to love this recipe because we love all curry at our house but it was disappointing. Not sure if it was the curry paste I bought but it was just really – not good. I’m not giving up, next time I’ll try it with homemade green curry sauce and see if it’s any better.
Double the curry paste and this is perfect. I also added chicken. It’s even better the next day!
I made this for my husband. I’m not fond of curry but I liked this. Doubled the green curry, but my husband thought it was bland. It’s a process to make so I started early then pulled it together at dinner time.
First time making green curry and I’m very pleased with the result! Wasn’t too bad to make either although I did use steam bags of veggies. Served mine over rice. Thanks for the recipe!
This is really good once you add enough salt, but the preparation is kind of a bear! Especially in a small kitchen. If I make it again, I will prep and blanch the veggies the day before, or save this recipe for a lazy Sunday.
Yummy delicious! Like a flavorful curry soup. I added shrimp for protein. Came together easily. I will make this again!