Thai green curry with spring vegetables

photo credit: thespruceats.com

3/4 lb. carrots- a mix of orange and yellow if possible

1/2 lb. asparagus- about half a medium sized bunch 

1 cup green peas- fresh or frozen

1 tablespoon coconut oil 

1 small onion, diced, about half a cup

1 green garlic stem, or 1 large garlic clove, chopped

1 inch piece of fresh or frozen ginger root, minced

Handful of chives, optional 

1 14 or 15 oz. can of coconut milk

2 cups chicken stock, vegetable stock, or water

1-2 tablespoons thai style green curry paste 

Salt and lime juice, to taste 

Cilantro, basil or thai basil, to garnish

Heat the coconut oil in a large, deep skillet or dutch oven. Add the onion, green garlic, and ginger with a few pinches of salt and saute until the onion is translucent. Add the chives, if using, and the curry paste or curry powder, and saute a minute or two more. Add the stock or water, bring to a simmer, and let cook for about 5 minutes. Cool slightly, then puree in a blender or food processor until smooth.

Bring a large pot of salted water to boil and prepare the vegetables. Scrub or peel the carrots and slice them thinly on the bias. Slice the asparagus into 1 inch lengths on the bias. When the water boils, drop the vegetables in, including the frozen peas. Cover the pot, and once the water has returned to boil, blanch the vegetables for 2 minutes. Drain and rinse with cold water until fully cooled.

Add the onion/stock mixture back to the skillet or pot, straining with a mesh strainer if any substantial bits remain unblended. Add the coconut milk and bring to a simmer. Simmer for 1-2 minutes, then remove from heat and stir in the vegetables. Season with salt and lime juice to taste, and garnish with cilantro, basil, or Thai basil. Serve over rice.

Serves 4-6.