Thai Green Curry with Sugar Snaps, Asparagus and Broccolini
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Cooking oil – I used canola oil
200g (7 ounces) asparagus, trimmed & sliced diagonally into 3 parts
200g (7 ounces) sugar snaps, deveined
200g (7 ounces) broccolini, trimmed & sliced into 3 parts
A pinch of salt
2 tbsps of water
1 tbsp Thai green curry paste (adjust to taste)
210ml (7 ounces) light coconut milk
A handful of fresh basil (about 7g/ 0.2 ounce)
Sliced red chilli as garnish – optional
Instructions:
2 to 3 servings with rice
Add a little oil onto a large pan. When the oil is fairly hot, add asparagus, sugar snaps, broccolini and water with a pinch of salt and saute until the vegetables are slightly tender and become vibrant green. Transfer the vegetables onto a plate and set aside. In the same pan, saute the Thai green curry paste over low heat until fragrant. I will not add oil at this point because there is already oil in the paste. Stir in the coconut milk and turn the flame to medium-high until it starts to boil. Turn the flame to low and mix the vegetables in the coconut broth. Allow the vegetables to cook in the broth to your desired tenderness. Turn off the flame and stir in the basil. Garnish with some sliced chilli before serving. Serve immediately with rice.
From fussfreecooking.com