Somewhat Authentic Thai Green Curry

• 1 whole Large Onion, Chopped
• 2 whole Carrots, Chopped
• 2 stalks Celery, Chopped
• 2 whole Medium Red Potatoes, Cubed
• 6 bunches Baby Bok Choy, Chopped
• 8 ounces, weight Beech Mushrooms
• 4 cloves Garlic, Minced
• 1 Tablespoon Ginger, Minced
• 1 stalk Lemongrass, Tough Outer Leaves Removed And Discarded, The Tender Center Minced
• 1 teaspoon Ground Coriander
• 1/2 teaspoons White Pepper
• 2 Tablespoons Green Curry Paste
• 1 can 14oz, Light Coconut Milk
• 1 teaspoon Fish Sauce
• 5 whole Keffir Lime Leaves
• 1/2 cups Thai Basil Leaves
• 8 ounces, weight Frozen Peas, Thawed
• 1 can 8oz, Water Chestnuts, Chopped
• 4 stalks Green Onion, Sliced Into Rounds
• 1/4 cups Cilantro, Finely Chopped

1. 1.
2. In a large saute pan or wok over medium heat, sweat the onions, carrots, celery, and potatoes until they give off their water and begin to soften, about 5-7 minutes.
3. Add the baby bok choy and mushrooms, and cook for another 5 minutes.
4. Finally, add the garlic, ginger, and lemongrass, stir to incorporate, and cook another 2 minutes or so.
5. Everything should be smelling amazing!
6. 2.
7. Stir in the coriander and white pepper, and let it cook for a minute, then add the curry paste, and let it cook for another minute.
8. Note: If you are concerned about the level of spice, add just 1 Tablespoon of curry paste to begin with (or less!
9. ), and incorporate the rest after you add the coconut milk in step 3.
10. 3.
11. Add the coconut milk (be sure to shake the can before you open it!
12. ), fish sauce, and lime leaves.
13. Now is the time to adjust the seasonings if its needed.
14. Bring the mixture to a light boil, then turn the heat down and simmer for 10-15 minutes, until the potatoes are soft and the curry is thick and fragrant.
15. 4.
16. Stir in the Thai basil, frozen peas, water chestnuts, and green onion, and cook for just a minute or two, until warmed.
17. 5.
18. Sprinkle with the cilantro and serve over brown jasmine rice or my choice, quinoa!

onion, carrots, stalks celery, red potatoes, bok, mushrooms, garlic, ginger, stalk, ground coriander, white pepper, green curry, milk, fish sauce, lime leaves, basil, water chestnuts, stalks green onion, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/somewhat-authentic-thai-green-curry/ (may not work)