Winter’s chill has arrived early this year, and with it, my cravings for warm, nourishing meals. Soups and stews are my go-to dishes, but sometimes I crave a change from the usual lentil or vegetable soups. Over the years, I’ve crafted a unique green curry recipe that brings a touch of exotic flair and is incredibly easy to make, though it does involve some slicing and dicing. The result? A richly flavorful, veggie-packed dish that’s perfect for a cozy winter night—and just right for a quick weeknight meal.

A Bit of History: Where Did Green Curry Originate?

Green curry, or “kaeng khiao wan,” originated in Thailand, where it’s known for its aromatic, spicy-sweet flavors and beautiful green color. Traditionally made with green chili paste, coconut milk, and a blend of vegetables or proteins, this dish has become a favorite worldwide. While authentic Thai green curry features ingredients like Thai basil and lime leaves, this version is more simplified for those of us in the West, while still delivering that satisfying, fragrant flavor.

Why This Recipe is Great for Busy Weeknights

I’ve adapted this green curry to be quick and easy, making it a perfect meal for weeknights when time is short, but you want something healthy and nourishing. It’s also packed with fresh vegetables, offering a great way to get a variety of nutrients in one delicious dish.

Unconventional Green Curry Recipe

Ingredients:

• 1 large yellow onion, finely chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 6 stalks of celery, chopped
• 1 pint of organic bella mushrooms, chopped
• 6 large carrots, chopped
• 1 whole head of baby bok choy, roughly chopped
• 3 tablespoons organic sunflower oil
• 2 cans (14 oz each) full-fat coconut milk
• 1 pint organic vegetable broth
• 1 jar (about 4 oz) green curry paste (adjust to taste)
• 1/4 cup fresh ginger, finely diced
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prep Your Vegetables: Begin by chopping all your vegetables—onion, zucchini, yellow squash, celery, mushrooms, carrots, and baby bok choy.
2. Heat the Wok: Place a large wok on the stove and heat over medium-high. Add the sunflower oil and allow it to get hot.
3. Cook the Vegetables:
   • Start by adding the finely chopped onion to the hot oil. Stir frequently until the onion begins to soften and turn golden.
   • Add the celery and carrots next, as they take a bit longer to cook. Stir and cook until they start to soften.
   • Next, add the zucchini, yellow squash, and mushrooms, cooking until all vegetables are tender but still slightly crisp, or “al dente.”
   • Finally, add the bok choy and cook just until it begins to wilt.
4. Add Coconut Milk, Broth, and Curry Paste: Pour in the coconut milk and the vegetable broth, then add the green curry paste. Stir well to combine, allowing the curry paste to dissolve into the liquid. Let it simmer gently to allow the flavors to meld together.
5. Incorporate the Ginger: After a few minutes, add the finely diced ginger. This adds a lovely freshness and zing to the dish. Add salt and pepper to taste.
6. Simmer: Let everything simmer together for about 10 minutes to allow the flavors to fully develop.
7. Garnish and Serve: When ready, ladle the green curry into bowls. Top each serving with freshly chopped cilantro and a squeeze of lime juice for brightness.
8. Enjoy! This unconventional green curry is packed with flavor, healthy, and super satisfying on a cold winter night.

Tips for Customizing Your Green Curry

This recipe is very versatile! Here are a few ideas for customizing it to your taste:

• Protein Additions: If you want to add some protein, consider tofu, chickpeas, or shredded rotisserie chicken for a heartier meal.
• Vegetable Swaps: Feel free to get creative with the vegetables based on what’s in season or what you have on hand. Cauliflower, bell peppers, and spinach can also be great additions.
• Heat Level: If you prefer a spicier curry, add some fresh green chilies or a bit of chili paste.

Why Green Curry is So Nourishing

Thanks to ingredients like coconut milk, which is rich in healthy fats, and a variety of colorful vegetables, this green curry is as nourishing as it is tasty. Ginger, for example, is known for its anti-inflammatory properties and can aid digestion. The fresh vegetables provide essential vitamins and minerals, making this meal a great choice for boosting immunity and staying healthy during winter.

A Quick, Flavorful Wintertime Staple

This unconventional green curry has become a favorite in my kitchen for its rich, warming flavors and ease of preparation. It’s the perfect answer to those cold winter nights when you want a break from the usual soups and stews. Give it a try—you may find yourself adding it to your weekly rotation!

Enjoy this hearty, healthy meal that brings a bit of global flavor to your table, and let us know if you try it!