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thai green curry with turnips and summer squash
4.5
Prep Time: 15
Cook Time: 35
Total: 50
Servings: 5
Author : EricaErica Hannah @ CleanEatingVeggieGirl says Jessica says Erica says Kelly @ hidden fruits and veggies says Julia says Sarah @ Making Thyme for Health says Katie @ Blonde Ambition says Irina @ wandercrush says Erica says shashimcharles says dishing up the dirt says marilyn schiffer says Erica says sachin@thai green curry says
Ingredients
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Instructions
Step 1
Heat a large pot or Dutch oven over medium heat. Add the coconut oil and, once hot, add the curry paste. Mash it into the oil with the back of your spatula until they combine to form a paste. Toss in the garlic and ginger and saute until fragrant, 30 seconds to a minute. Slowly pour in the coconut milk, whisking to ensure there are no clumps of curry paste. Toss in the lemongrass and bring to a simmer.
Step 2
Add in potatoes and turnips, cover, and simmer for 10 minutes. Add in squash, return to a simmer, and cook until all vegetables are tender, 15-20 minutes longer.
Step 3
Serve atop jasmine rice and sprinkle with chopped cilantro. Enjoy!
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