April 1st! That, to me, means spring is here. I don’t care what temperature it is, I’m shedding the layers, getting my short sleeves on, and wearing sunglasses 24/7 (even in my sleep- don’t question it!).
Two things need to happen when springtime arrives: you need to start shedding all that winter weight (and fast), and you need to enjoy some fun springtime foods! How in the Helen Hunt are we going to do that? Check out this gluten-free spring vegetable red curry for the answer. Green beans? Zucchini? Squash? Someone give me a shoulder shimmy for how good this is going to taste. Best of all, it’s light on calories and high in nutrients.
Ingredients (for 4 servings):
14 ounce(s)light coconut milk
2 tablespoons thai red curry paste
2 fresh chiles
2 lime leaves
½ cup(s)fresh basil
1 bunch green and/or yellow string beans
1 zucchini sliced long-ways
1 yellow squash sliced long-ways
2 bunches broccoli, spilt, bottoms removed
2 cups water
1 cup rice
Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it.
Cook, stirring, until aromatic, 30 seconds to 1 minute.
Add 1 cup of the coconut milk and cook for 1 minute, then add string beans and summer squashes.
Stir to coat the pieces and cook, stirring frequently, for 3 minutes or more until tender.
Add the remaining coconut milk, chiles (if using) and lime leaves (or lime zest); cook for 1 minute.
Stir in basil and salt until well combined.
Continue cooking until the veg is just tender, 1 to 2 minutes more. Remove lime leaves, if necessary, before serving.
Serve rice on side.
Time to shed those layers (and the weight) for springtime!