When we were in full lockdown, doing full-time work and full-time childcare, and life was – full to say the least – I came up with this recipe for a quick and healthy lunch using what I had stocked from my emergency pantry shopping: frozen vegetables, canned coconut milk, and jarred Thai curry paste.
Oh, wait! Nothing has changed! I am still doing full-time work and full-time childcare!
And I am still making this at least twice a week, even though the fears of living exclusively on dried beans have since dissipated. Frozen vegetables, however, have been fully rehabbed in my heart, and I am carrying on a near-daily affair with them. Don’t judge. These are extraordinary times.
Eat well and stay well!
Pantry-Dump, One-Pot Glorious Green Thai Curry in a Hurry
Serves 2-3
INGREDIENTS
1 can full-fat coconut milk, shaken
2 tablespoons Thai green curry paste (you could also use Thai red curry paste)
30 ounces of frozen vegetables (I use broccoli, green beans, and peas – bonus if you have the peas with carrots in the bag)
1 lime
Torn fresh cilantro, chives, or Thai basil (optional)
METHOD
Dump the coconut milk in a wide pan. Bring to a simmer. Whisk in the curry paste. Season with salt. Add the vegetables directly from the freezer. Simmer for 15 minutes, stirring occasionally, until the vegetables are green and hot and the sauce thickens slightly. You want to stop before the vegetables go brown/yellow. Keep them fresh!
Squeeze in the juice of half of the lime, and cut the remaining half into wedges for serving. Tear the herbs over the top and serve with rice or cooked rice noodles. Yum.
