This Thai inspired dish is simple and tasty, and easy to modify for a full veggie version. Go nuts with veggie combinations–the choices here are solid options, but go with what’s fresh and in season, if possible.  The recipe generally makes extra sauce, which makes the next time you feel like curry even easier.

Ingredients:

Green Curry:

1 onion, roughly chopped
4 cloves garlic, sliced
2 jalapeños, chopped
1/2 cup cilantro
1/4 cup basil
1 stalk lemongrass, thinly sliced
1/2 tablespoon galangal (if you have it)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1/4 teaspoon cayenne powder
juice of two limes
1 can coconut milk
2-3 cups stock

Stew:

1 pound mahi mahi (or fish of choice), sliced in 1/2-1 inch cubes
1 leek, halved & sliced
1 red bell pepper, chopped
2 cups snap peas, halved
2 zucchini, halved & sliced
4 cups chopped bok choy
1/2 cup basil, sliced
quartered lime for serving
chopped green onions and/or cilantro for serving

Pile all the green curry ingredients, except broth, in a blender and whiz away.  Add broth incrementally till you have a smooth-ish, not too thick or thin sauce.  (What does this mean?  Who knows, go with your gut!  Somewhat thinner than pancake batter should do.)  Set aside.

Sauté the leeks in olive oil for a few minutes, then add the bell pepper, peas, zucchini & bok choy.  Continue to sauté until veggies are almost tender.  Add the basil, mahi mahi, and pour in enough of the blended green curry sauce to barely cover everything.  Simmer lightly until fish and veggies are cooked to your liking.  Serve with a wedge of lime, cilantro and green onions.

Any extra curry sauce freezes nicely for the next time.  Feel free to omit the fish for a full veggie version, or sub in whatever meat you feel like.  This version is mild-medium in spiciness.  It could certainly warrant adding more jalapeños in the curry and/or veggies.