Asparagus, Zucchini and Chickpea Green Curry:
(Closet Cooking's blog)
Servings: makes 4 servings
1 tablespoon oil
2 tablespoons Thai green curry paste (Closet Cooking has a homemade recipe for this, I just used Thai Kitchen's paste)
1 (14 ounce) can coconut milk (I've used full fat and light with great results either way)
2 tablespoons fish sauce
juice of 1 lime
2 teaspoons sugar (I used coconut palm sugar)
2 kaffir lime leaves, sliced (I prefer to add the leaf in whole and fish it out at the end of cooking)
1 (14 ounce) can chickpeas, rinsed and drained
1 pound zucchini, sliced
1 pound asparagus, trimmed and sliced
1 handful Thai basil, or basil
red Thai chilies, sliced
Heat the oil in a pan over medium heat.
Add the curry paste and saute until fragrant, about a minute.
Add the coconut milk, fish sauce, lime juice, sugar, lime leaves and chickpeas, bring to a near boil and simmer for 5 minutes.
Add the zucchini and asparagus and simmer until crisp-tender, about 5 minutes.
Remove from heat and serve garnished with fresh basil and sliced red chilies.