It's early September and the school year has started back up again. Fall is near, busy weekdays are coming our way, and the weather will be cooling down here soon. (as much as it can here in South Texas) With all things considered, this simple vegetarian thai with-a-twist stir fry has been a favorite and is such a easy and quick dish to keep handy for those rainy, cool weekdays as a one pot meal for dinner, or even as a lunch dish to throw together when you're in a hurry when let's be honest... you just do NOT want to spend your evening in the kitchen slaving away cooking a whole five course meal.
Lately i've been attempting to cut back on sugar, unnecessary carbs, and starches because let me just say, the freshman (and sophomore and junior) 15 is very much a real ya'll. This stir fry, and stir fries in general, are such a great catch-all for any (or all) veggies you may have on hand especially when you are on a budget a. You can toss them all in to the pan and have such wide variety of flavors and textures sautéd and trying to stay healthy. within just a few minutes that fill you up and keep you full throughout the day. the main thing I love about this recipe is that there is no noodles involved, it is all vegetables! Not to mention that when plated and ready to serve, the ingredients make it so colorful and pretty.
If you aren't a big fan of just veggies in a main dish, feel free to throw in some chicken, pork, or beef for added protein. Some variations that I have found to be pretty fond of included adding bell peppers red, yellow, and orange, I wasn't such a fan of adding green peppers since they tend to be more bitter than sweet like the ones listed above but again, to each their own. Other good additions to the stir fry I have found include roasted cashews, red pepper flakes, broccoli florets, cabbage, mung beans, fresh ginger, and even some minced garlic. They all play well with the other flavors.
o 2 Tbsp Vela Farms Ginger Habanero Jelly
o 14 Fl Oz. coconut milk
o 1 1⁄2 tsp red curry paste
o 1 1/2 tsp green curry paste
o 1 1⁄2 tsp curry powder
o 1 lime, zested
o 1 Tbsp olive oil
o 3 cups kale, chopped
o 1 cup zucchini, diced
o 1 cup shredded carrots
o 1/2 cup green onion, chopped
o 1/4 cup fresh basil, chopped
The secret to an amazing thai curry is to use full fat coconut milk and plenty of authentic and strong flavors like garlic, onion and of course, plenty of ginger. You should be able to find all the needed ingredients at your local grocery store in the global product aisle. If for some reason you can't seem to find curry, you can always make your own!
In a sauce pan, add your coconut milk, curry paste, curry powder, jelly, and lime zest together and bring to a simmer. this is the time to add in minced garlic, diced onion, or fresh ginger if you wish. Place the same pan over medium heat and add in your olive oil. Sauté kale, zucchini, carrots, green onion, and basil along with any other veggies of your choosing. Get as creative as you'd like! Sauté until they soften, then add in about 1 cup of curry sauce. Cook until sauce and veggies marry together, and veggies tenderize to your preference. I likely veggies to still be a little crunchy. The sauce should thicken up well and blend to create a nice smooth cream sauce to envelope all ingredients. Feel free to serve this dish in a bowl over rice or as a side dish with a central entree as a companion. You can also add more curry sauce, salt, and pepper as needed.
[click here to download a printable recipe card]