spicy green Thai curry
5-6 asparagus stalks, chopped
Shake coconut milk before opening for consistent thickness.
In a large saucepan or wok over medium heat, simmer 1/2 can of the coconut milk until it thickens and reduces.
Add curry paste, whisk until incorporated. Whisk in the broth and remaining coconut milk. Continue to a simmer over medium-high heat.
Add ginger and lemongrass, continue to simmer. After a few minutes, add soy curls, asparagus, corn and bell pepper and continue to simmer. After another few minutes, add pineapple and simmer until everything is tender and cooked through.
Remove ginger and lemongrass pieces before serving.
I served over quinoa and fresh spinach. By the way, I was very happy to hear many of you also cannot remember ratios when cooking quinoa! I am not the only one!
Do you like Thai food?
I love dishes like this – very fragrant and flavorful, with the right amount of heat and sweet.