Cheers to a new year!
If you’re looking to start off 2019 on a healthy note, add this veggie dish to your recipe roster. It’s a flavor-packed side that’s bound to get you excited about making January a month filled with green. No boredom to be found here.
Thai coconut curry forever remains one of my mealtime mainstays. Swimming with veggies, a hug pot of the soupy dish is often simmering on my stove, at least twice a month and usually more.
It serves as one of the simplest and tastiest ways to load up on broccoli, bok choy, mushrooms, and other garden goodness, all waiting to be poured over brown rice or long-stranded rice noodles.
For this particular rendition, however, I chose to focus on one single veggie, green beans, which can be served as is, or with rice, too, and to fuse the curry with a peanut-sauce-type recipe.
It’s likely you’ll end up with a little extra of the sauce — it’s rather addictive, and I’m sure you’ll easily find future ways to put its sweet creaminess to use. (I.e., as a dip for steamed broccoli, topping for rice or soba noodles, etc.)
Or, feel free to use the extra sauce and turn this dish into a full meal, adding 1/2 block of cubed tofu, sautéed with soy sauce, and serving it all atop rice or other base of your choice. Either way, you can’t go wrong.
Here’s to another year of many more healthful recipes to come.