Thai Green Curry

Name: Thai Green Curry
Ingredients: 1 tbsp cumin seeds; 1 tbsp coriander seeds; 1 tsp fennel seeds; 1 thinly sliced small white onion; 3 thinly sliced green onions; 8 minced garlic; 1 thinly sliced lemongrass; 1 thinly sliced ginger; 1 thinly sliced Serrano chili; 6 finely chopped cilantro stems; 2 zested and juiced limes; 1 heaping tbsp miso paste; 1 heaping tbsp date syrup (Optional); to taste soy sauce; 3 cups veggie broth; 1 can coconut milk; 1 small bunch snap peas; 2 cans chickpeas; cooked short grain rice; extra green onion; cilantro; Thai basil; sesame seeds; oil; salt; pepper

With summer heat at its peak here in the US, I wanted to share a recipe that’s light and refreshing yet packs tons of flavor.

Ingredients

Directions

1
Preheat an oven to 325. Add cumin, coriander, & fennel to a tray and roast for 5 mins. Grind spices with either a mortar + pestle or coffee grinder. Add spices to a food processor with all ingredients from white onion through lime zest. Blitz until it turns into a paste.
2
Add paste to a cast iron pan over medium high heat with 2-3 tbsp oil. Cook down 2 mins. Add 3 cloves garlic, miso paste, date syrup, and about 1/2 to 1 tsp salt. Stir in and cook down 2-3 mins. Pour in broth and coconut milk. Stir in and reduce for about 4-5 mins. Optionally transfer curry to a blender and blitz until creamy.
3
Serve with rice, chickpeas, green onion, cilantro, Thai basil, and sesame seeds.

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