Vegan Green Curry

After making tacos this weekend and being disappointed with the heat level in the serrano sauce, I decided to give spicy another try and make a vegan green curry.

The ingredients in the dish are simple and it is an excellent dish to us up whatever veggies you might have in the fridge.

I know curry is traditionally served with rice but we've been eating a lot of rice lately. So, instead I used a vegan udon noodle that I found on my grocery store shelf. It did come with a sauce pack that I threw out.

Ingredients
green curry paste (next time I'm going to make my own)
1 can lite coconut milk
2 serrano peppers to add heat
salt to taste
1 tablespoon of brown sugar
1 can of corn
fresh spinach
1 can of diced green chilies
1 red or orange pepper
2 handfuls of frozen peas
green onions and crunchy rice noodles for garnish

In a sauce pan I simmered the coconut milk and 2 tablespoons of the green curry paste for 5 minutes.

Then I added all of the vegetables except the spinach. I cooked them on medium for another 5 minutes.

Since this dish was meant for two days of lunch I filled a 2 cup container with the curry mixture.

Finally, I added the udon noodles and spinach to the remaining curry mixture and cooked the dish for a final 3 minutes.

Before putting the dish in bowls I quickly diced 3/4 of one serrano pepper and tossed in the pan. I gave it a quick stir and let it sit for one minute.

Then I split the curry in to two bowls and topped with green onion.

This dish took about 30 minutes to make and tasted pretty close to green curries that I've had at Thai restaurants in the past. I loved the udon noodles. I know I've had a whole wheat version somewhere before that I want to try to find.

I'd certainly make this dish again. However, it has given me some confidence to try to make my own curries from scratch. Up next, I think I'm going to try to recreate a vegetable korma that is by far my favorite Indian dish.