Thai Green Veggies

January 15, 2021 0 Comments

Thai Green Veggies

Served with some grilled fish and jasmine rice, this 15 minute stir-fried vegetable dish makes for a healthy and flavor-filled bowl of goodness. 

Serves 4 as a side dish, 2 as a main.

Shopping List & Prep

NOTE: You just need about 1 1/2 pounds of veggies for this dish cut into approximately the same size so they will cook at the same rate, so don’t worry if you can’t find one of the ones we’ve included—feel free to do all asparagus or to use use regular broccoli—it will all taste great!

  • 1/2 lb asparagus, trimmed & sliced diagonally in 2-3" pieces
  • 1/2 lb sugar snap peas or snow peas, deveined
  • 1/2 lb broccolini, trimmed & sliced on the diagonally in 2-3" pieces
  • Handful of fresh basil leaves
  • 1-2 red chilies, sliced (optional)
  • 1 TBSP Masi Masa Thai Green Curry Spice Blend
  • 1-2 tsp fish sauce (optional)
  • 1 tsp brown sugar or coconut sugar (optional)
  • 1/4 can unsweetened coconut milk (light or full fat)
  • 3 TBSP vegetable, sesame or coconut oil

Cooking Directions

  1. In a large skillet, heat 2 TBSP oil over medium heat until it shimmers.
  2. Add veggies and 3 TBSP water with a pinch of salt and cook, stirring often, until the vegetables are slightly tender and turn bright green, about 2 minutes.
  3. Transfer the vegetables onto a plate/bowl and set aside.
  4. In the same pan, add a TBSP of oil and stir in 1 TBSP Masi Masa Thai Green Curry Spice Blend over low heat until fragrant.
  5. Raise heat to medium-high, stir in the coconut milk, sugar and fish sauce and bring to a boil.
  6. Reduce heat to low and add the veggies. Cook until veggies are to your desired tenderness, about 3 minutes.
  7. Remove from heat and stir in the basil.
  8. Garnish with sliced chillies and serve immediately with rice.




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