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Green Curry Veggies & Coconut Lime Rice

April 14, 2017

Years ago I found a curry recipe in a Rachel Ray magazine that included shrimp, green beans & peas. While it was one of my favorite recipes, I have long since then created it to my own personal taste. It's super easy and very tasty. If you like you can add shrimp or chicken. The recipe and ingredients here are for about two servings. Double it if you want to serve more. I hope you enjoy. 




One 13.5 ounce can coconut milk

1 1/2 cups jasmine rice, rinsed

1 heaping tablespoon green curry paste

2 tablespoons coconut oil

10 ounces frozen peas, thawed

12-15 asparagus spears, cut into 1 inch pieces

1/3 cup red bell pepper

1/3 cup yellow bell pepper

1/3 cup orange bell pepper, all cut into bite sized pieces (seeds & white pith removed)

Salt & pepper

1-2 limes

Cilantro (optional)

To make the rice using a rice maker, add 2/3 cup coconut milk, 2 cups water and 11/2 teaspoons salt to the rice and stir until combined. Cook the rice according to the directions on your rice maker. 


If cooking the rice in a saucepan, bring  2/3 cup coconut milk, 21/3 cups water and

11/2 teaspoons salt to a boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and most of the liquid is absorbed, about 15-20 minutes.


Meanwhile, in a medium skillet heat 1-2 tablespoons coconut oil. Add the asparagus and sauté (stirring occasionally) till just tender, about 3 minutes.


Next, add the bell peppers to the same skillet with the asparagus and cook until just tender about 1-2 minutes. Remove veggies from skillet and set aside. 


Using a whisk add the remaining coconut milk to the same skillet scraping any tasty bits from the bottom of the pan. Just when the coconut milk starts to get bubbly add a heaping tablespoon of green curry paste. Whisk together until well blended and the mixture begins to bubble.



Add the veggies back to the skillet. Stir in the peas and heat until hot, about 2 minutes. Salt & pepper to taste. 


Serve green curry veggies over a serving of coconut rice. Top with chopped cilantro (optional) and a generous squeeze of lime juice. Enjoy! 




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