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Spring Vegetable Thai Green Curry (with Homemade Curry Paste!!)

EATS WELL WITH OTHERS
26Ingredients
40Minutes
580Calories
Read Directions

Ingredients

US|METRIC
  • 1 cup basil leaves
  • 1 bunch cilantro
  • 1 shallot (chopped)
  • 5 garlic cloves
  • 2 stalks lemongrass (dry outer leaves removed, chopped)
  • 4 fresh ginger (to-5-inch piece of, peeled and roughly chopped)
  • 4 serrano chiles (or Thai, seeded)
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon dark brown sugar
  • 1 tablespoon grapeseed oil
  • 1/2 cup green curry paste
  • 1 carrot (peeled and diced)
  • 1 teaspoon kosher salt (divided)
  • 13 1/2 ounces full fat coconut milk
  • 1 red bell pepper (seeded and cut into thin strips)
  • 2 zucchini (small, diced)
  • 1/2 cup peas
  • 1 pound asparagus (woody ends removed and cut into 1-inch lengths)
  • 1 cup herbs (mixed, basil, mint, cilantro)
  • 1 teaspoon soy sauce (plus more for serving)
  • 2 teaspoons lime juice
  • 1 cup farro (or rice, cooked according to package directions)
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    NutritionView More

    580Calories
    Sodium68% DV1620mg
    Fat43% DV28g
    Protein31% DV16g
    Carbs25% DV76g
    Fiber60% DV15g
    Calories580Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol
    Sodium1620mg68%
    Potassium1640mg47%
    Protein16g31%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate76g25%
    Dietary Fiber15g60%
    Sugars13g26%
    Vitamin A130%
    Vitamin C150%
    Calcium20%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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