Thai Archives - Forks Over Knives

Ginger-Sesame Broccoli Rabe Salad

Cameron Stauch — Wed, 05 Mar 2025 18:10:33 +0000

Tender broccoli rabe (pronounced broccoli rob) gets bright and nutty flavor from minced ginger and toasted sesame seeds in this verdant side dish, which is a perfect accompaniment to any Thai-inspired meal. This often-underused veggie looks like broccolini but is a closer cousin of the turnip. Bitter when raw, its flavor softens when blanched. Toss with shallots, cilantro, scallions, raw garlic, ginger, and sesame seeds, and serve! Chopped tomatoes and cucumbers also work well in this dish. Seek out young ginger for a mellower flavor.

Tips

Broccoli rabe substitute: Broccoli, broccolini, Chinese broccoli (gai lan), green beans, or asparagus are great substitutes for broccoli rabe.

Variations: Substitute 1 tablespoon tahini for half of the sesame seeds for a saucier texture. (This will increase the fat a bit.) Or substitute 2 tablespoons roughly ground unsalted roasted peanuts for the 3 tablespoons sesame seeds. For a lower-fat option, reduce the sesame seeds by half.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 20 minutes

1 lb. broccoli rabe or 1 head broccoli
3 tablespoons toasted sesame seeds
2 shallots, thinly sliced
⅓ cup roughly chopped fresh cilantro
1 scallion, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Sea salt, to taste

Instructions

Fill a large bowl with ice water. Bring a large pot of water to boiling. Trim an inch from the tough base of broccoli rabe stems and discard. (If using broccoli, cut into long bite-size florets.) Boil 5 minutes or until completely tender. Using tongs or a slotted spoon, transfer broccoli rabe to ice water until cool. Drain, then gently squeeze to remove as much water as you can. Roughly chop the stems into 3-inch lengths. (Leave the broccoli florets as is, if using.) Transfer to a medium bowl.
Roughly grind sesame seeds with a mortar and pestle (or pulse them three or four times in a clean electric coffee grinder). Add two-thirds of the ground sesame seeds to bowl with broccoli rabe; toss to coat.
Add remaining ingredients to bowl. Gently massage salad (or aggressively stir with the tongs) 15 seconds. Transfer to a serving dish and sprinkle with remaining ground sesame seeds.

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Thai Lemongrass Soup with Mushrooms, Squash, and Greens

Cameron Stauch — Thu, 27 Feb 2025 17:47:10 +0000

A handful of humble ingredients are simply prepared in this fresh, invigorating soup inspired by the cuisines of Thailand’s mountainous northern provinces. A lemongrass- and garlic-infused broth anchor the flavors, while dried shiitake mushrooms add umami goodness, kabocha squash lends sweet notes, and spinach rounds things out. Low in calories, this is perfect as a starter soup or a light meal when you’re sick. Feel free to substitute as needed: kohlrabi or butternut squash for the kabocha squash; Swiss chard for the spinach; or Thai basil for the cilantro.

Tips

Lemongrass hack: If you have a spice- or tea-infuser ball, thinly slice the lemongrass, place it in the ball, and add to the broth. Thinly sliced lemongrass will add more flavor than the large pieces of lemongrass.

Substitutes: You can use butternut squash, acorn squash, or kohlrabi in place of the kabocha squash. Swiss chard will work just as well as spinach. And if you’re not a fan of cilantro, you can swap in Thai basil.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 25 minutes

1 clove garlic, peeled and thinly sliced
1 stalk lemongrass (see tip, recipe intro)
4 cups low-sodium vegetable broth
1 lb. kabocha squash, peeled and cut into bite-size pieces
¼ cup dried shiitake mushrooms, rinsed
4 oz. fresh spinach leaves, roughly chopped
1 scallion, thinly sliced
2 tablespoons roughly chopped fresh cilantro

Instructions

In a medium pot bring garlic and ¼ cup water to a simmer. Cook over medium 5 minutes or until water evaporates and garlic softens.
Meanwhile, cut lemongrass in half crosswise, then cut the root end in half lengthwise. Gently smash the top section of the lemongrass with the back of a chef’s knife to break it up a bit.
Add lemongrass, vegetable broth, squash, and mushrooms to pot. Bring to boiling; reduce heat to medium-low. Cover and simmer 15 minutes or until squash is tender.
Uncover pot. Using a slotted spoon, scoop out and discard lemongrass. Scoop out mushrooms and transfer to a cutting board. Trim and discard any hard stems, then thinly slice mushroom caps. Return mushrooms to pot. Add spinach; cook 2 minutes or until spinach wilts. Stir in scallion and cilantro. Serve immediately.

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Coconut Curry Noodle Bowls with Mushrooms

Laura Marzen, RD, LD — Mon, 20 Jan 2025 23:05:25 +0000

These 30-minute, one-pot curry noodle bowls are perfect for a satisfying weeknight meal—and you won’t be left with a pile of dishes! Mushrooms, pad Thai noodles, cauliflower florets, and shredded carrots add texture, but it’s the creamy broth featuring red Thai curry paste and coconut milk that takes this one over the top. Don’t be surprised to find yourself slurping up every last bit! Garnish with cilantro and lime for a bright flavor punch.

Tips

Carrot shreds: To make long, thin carrot shreds, use a spiralizer or a julienne peeler.

Coconut milk: Before measuring the coconut milk, pour the contents of the can into a bowl and whisk until smooth.

Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.

Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 cups

Time: 30 minutes

8 oz. sliced fresh button mushrooms (3 cups)
2 cups fresh or frozen mirepoix (10 to 12 oz.)
4 cloves garlic, minced
2 to 3 tablespoons oil-free Thai red curry paste, such as Thai Kitchen
8 cups low-sodium vegetable broth
½ teaspoon sea salt
12 oz. dried brown rice pad Thai noodles
4 cups small fresh cauliflower florets
2 cups long thin shreds carrot
½ of a 13.5-oz. can unsweetened light coconut milk (about ¾ cup) (see tip, recipe intro)
½ cup fresh bean sprouts (optional)
¼ cup chopped fresh cilantro
Lime wedges

Instructions

In a 6-quart pot cook mushrooms, mirepoix, and garlic over medium 6 to 8 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in curry paste.
Add broth and salt; bring to boiling. Add noodles; cook 2 minutes. Add cauliflower; cook 4 to 5 minutes more or until noodles and cauliflower are just tender, stirring frequently and adding carrot the last minute of cooking.
Stir in coconut milk and bean sprouts (if using). Cook over medium-low 1 minute or until heated through. Sprinkle servings with cilantro and serve with lime wedges.

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Thai Pineapple Curry with Sweet Potato and Tofu

Cameron Stauch — Tue, 07 Jan 2025 18:49:31 +0000

This plant-based Thai curry is a version of gaeng hung lay—a pork-based curry iconic to Northern Thailand—and is fantastic on a cold winter’s day. Combining red curry paste and garam masala adds depth and warmth to this hearty dish, while tamarind paste provides tangy, citrusy notes. It’s important to cook out the curry paste to mellow the flavors. Juicy pineapple chunks complement silky tofu, earthy cauliflower florets, and tender sweet potato. For added savoriness, include some bite-size pieces of portobello mushrooms. Once you’ve sourced the ingredients, you’ll find yourself making this fragrant Thai pineapple curry often.

Tips

Red curry paste: Look for an oil-free, lower-sodium option, such as this one from Thai Kitchen.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups curry + 4 cups rice

Time: 40 minutes

1 medium onion
3 tablespoons store-bought oil-free red curry paste
1 tablespoon + 1 teaspoon garam masala
12 oz. cauliflower, cut into large florets
1 sweet potato, peeled and cut into 2-inch chunks
3 tablespoons tamarind paste
1 tablespoon pure maple syrup
½ of a 16-oz. package firm tofu, cubed
⅔ cup bite-size pieces fresh pineapple or juice-packed canned pineapple, drained
4 cups hot cooked brown jasmine or basmati rice, for serving
Fresh Thai basil leaves (optional)

Instructions

Peel the onion and trim the root end. Cut into six or eight wedges through the root end. Place in a large pot. Add curry paste, garam masala, and ¼ cup water; stir. Cook over medium 5 minutes or until water evaporates and the curry paste starts to stick to the bottom of the pot, stirring occasionally.
Add cauliflower and sweet potato to pot and stir to coat with curry paste and spices; cook 2 minutes. Add tamarind paste, maple syrup, and 2½ cups water. Bring to boiling; reduce heat to medium-low. Cover and simmer 15 minutes.
Add tofu and pineapple; increase heat to medium. Simmer, uncovered, 10 to 15 minutes or until sauce is slightly thick and stew-like (not soupy). Serve curry with brown rice. If you like, top with Thai basil.

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Grilled Veggie and Tofu Skewers with Peanut Sauce

Nancy Macklin, RDN — Mon, 05 Aug 2024 17:11:44 +0000

Fire up the grill and treat your taste buds to these delicious veggie tofu skewers, which are fun to eat and ready in 35 minutes. Extra-firm tofu holds its shape and sits snugly on the skewers next to tender steamed sweet potato, umami-rich mushrooms, sweet bell pepper, and earthy broccoli. A lime-infused peanut sauce lends rich flavor without weighing you down; it gets brushed on before grilling, giving the veggies and tofu a finger-licking-good smoky nuttiness. To finish, serve atop brown rice (or another whole grain) with a dollop of the remaining sauce and a sprinkle of fresh cilantro and sliced Thai chiles, if you like. These scrumptious skewers are also fantastic as a festive appetizer.

Tips

Tofu: Be sure to use extra-firm tofu and press out as much liquid as you can so it holds together when skewered.

Wooden skewers: If using wooden skewers, soak them in water for 30 minutes before using them.

Gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.

Cooked brown rice: This recipe calls for cooked brown rice; if you don’t have that on hand, get that started first.

For more inspiration, check out these tasty ideas:

Yield: 12 skewers + 4 cups rice + 1 cup sauce

Time: 33 minutes

¾ cup low-sodium vegetable broth
3 tablespoons natural peanut butter
3 tablespoons lime juice
1½ tablespoon pure maple syrup
1 teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup sliced scallions
2 medium sweet potatoes, cut into 1¼- to 1½-inch cubes
2 cups broccoli florets
12 oz. extra-firm tofu, pressed to remove liquid and cut into 1¼-inch cubes (see tip, recipe intro)
1 8-oz. package fresh button mushrooms
1 red bell pepper, cut into 1¼- to 1½-inch chunks
4 cups cooked brown rice
Fresh cilantro and/or sliced fresh Thai chiles (see tip, recipe intro) (optional)

Instructions

For peanut sauce, in a small bowl whisk together the first six ingredients (through cayenne pepper). Stir in ¼ cup of the scallions. The sauce should be thin enough to brush over skewers, so whisk in additional broth, if needed.
Place sweet potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 minutes. Add broccoli; steam 2 minutes more or until broccoli is just tender and sweet potatoes are tender. Let cool.
Thread sweet potatoes, broccoli, tofu, mushrooms, and bell pepper onto 12 skewers. Brush vegetables with 2 to 3 tablespoons of the peanut sauce.
Grill skewers, covered, over medium-high 6 to 10 minutes or until vegetables are tender and start to brown.
Serve skewers with rice. Drizzle with the remaining peanut sauce and sprinkle with the remaining scallions. If you like, top with cilantro and/or Thai chiles.

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Jackfruit Spring Rolls with Sweet-and-Sour Dipping Sauce

Laura Marzen, RD, LD — Wed, 22 May 2024 17:38:40 +0000

Canned jackfruit’s neutral flavor and meat-like texture perfectly absorbs tantalizing sweet and sour flavors in these fresh spring rolls, which make a fun-to-eat appetizer or starter to a hearty stir-fry meal. The sweet and sour sauce, featuring lime juice, fresh ginger, and coconut aminos, does double duty, adding flavor to the jackfruit filling and then as a dipper. Tender steamed bok choy leaves complement the meaty jackfruit texture, quick-pickled radish gives a subtle tang, and fresh mint and cilantro leaves add fresh herbal notes. If you’ve never made fresh spring rolls with rice paper, you’ll be amazed at how easy they are once you get the hang of them!

To make ahead: Prepare sauce as directed and store in an airtight container in the refrigerator for up to 5 days. Prepare spring rolls as directed and store, loosely covered with damp paper towels, in an airtight container in the refrigerator for up to 8 hours.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 spring rolls + ½ cup sauce

Time: 45 minutes

2 pitted Medjool dates
⅔ cup boiling water
2 14-oz. cans no-salt-added young jackfruit, rinsed, drained, and chopped
1 tablespoon coconut aminos
1 tablespoon fresh lime juice
1 clove garlic, minced
½ teaspoon grated fresh ginger
2 teaspoons sesame seeds, toasted
¼ to ½ teaspoon crushed red pepper
½ cup brown rice vinegar
¼ teaspoon fine sea salt
6 radishes, coarsely shredded
4 cups thinly sliced baby bok choy or napa cabbage
1 medium shallot, thinly sliced
12 round brown rice papers
36 fresh mint leaves
36 fresh cilantro leaves

Instructions

For dipping sauce, in a small bowl combine dates and the boiling water. Cover; let stand 10 minutes. In a blender combine dates and the soaking liquid, ¼ cup of the jackfruit, the coconut aminos, lime juice, garlic, and ginger. Cover; blend until smooth, scraping down sides as needed. Transfer to a bowl. Stir in sesame seeds and crushed red pepper. Cover; chill until ready to serve.
In another small bowl mix together vinegar and salt. Stir in radishes; let stand at least 30 minutes. Drain, squeezing out excess liquid.
In a large skillet cook bok choy and shallot over medium 5 to 7 minutes or until softened, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Transfer to a medium bowl. Let stand 10 minutes to cool.
Stir ¼ cup of the dipping sauce into the remaining jackfruit. Reserve remaining sauce for serving.
Pour warm water into a pie plate. Carefully dip a rice paper into the water; let stand several seconds to slightly soften. Transfer to a clean work surface.
Layer a row of 3 mint and 3 cilantro leaves in the center of the rice paper. Layer some of the drained radishes over leaves. Spoon 2 to 3 tablespoons of the bok choy mixture over radishes. Spoon 2 to 3 tablespoons of the jackfruit over bok choy mixture.
Fold the bottom edge of rice paper up and over filling. Fold in sides; roll up rice paper snugly. Repeat with the remaining rice papers and fillings. Serve spring rolls with reserved dipping sauce.

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Crispy Air-Fried Tofu with Brown Rice Noodles

Laura Marzen, RD, LD — Tue, 09 Apr 2024 18:49:10 +0000

Topped with crispy air-fried tofu and a spicy peanut sauce, these lively brown rice noodle bowls will satisfy all your Thai food cravings. Fresh lemongrass infuses tender bok choy and aromatic scallions with a mild citrus fragrance, while earthy pad Thai noodles anchor the dish. The trick to getting the tofu crunchy and delicious is to squeeze out as much water as possible, then coat each cube with a seasoned mix of fresh ginger, cayenne pepper, and coconut aminos. Drizzle with a spicy date-sweetened peanut sauce for another layer of irresistible flavor, and garnish each bowl with fresh broccoli sprouts (optional) and a lime wedge.

Tip: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the chile peppers, wash your hands well with soap and water.

For more inspiration, check out these tasty ideas:

Easy Thai Noodles
Thai Peanut Noodles with Fresh Melon and Lime Vinaigrette
Thai Chickpea-Almond Curry
Or this collection of Scrumptious Vegan Thai Recipes

Yield: Makes 4 bowls

Time: 55 minutes

2 medium pitted Medjool dates
¼ cup natural creamy peanut butter
5 tablespoons coconut aminos
1 tablespoon lime juice
⅛ teaspoon cayenne pepper (plus ¼ teaspoon, optional)
1 14- to 16-oz. package extra-firm tofu
2 tablespoons cornstarch
½ teaspoon ground ginger
4 scallions
1 stalk fresh lemongrass, trimmed and thinly sliced (2 tablespoons)
1 to 2 medium fresh Thai chiles or serrano chiles, stemmed and thinly sliced
2 medium heads baby bok choy, trimmed and quartered lengthwise
10 oz. dry brown rice pad Thai noodles, cooked according to package directions
¼ cup low-sodium vegetable broth
½ cup fresh broccoli sprouts (optional)
Lime wedges (optional)

Instructions

For peanut sauce, in a blender combine the dates and ½ cup boiling water. Cover and let stand 15 minutes. Add peanut butter, 2 tablespoons of the coconut aminos, the lime juice, and ⅛ teaspoon cayenne pepper. Cover and blend until smooth, scraping sides of blender as needed. Transfer sauce to a small saucepan.
Place tofu between folded paper towels. Top with a plate and a heavy can of food. Let stand 15 minutes. Cut tofu into 1-inch cubes and place in a medium bowl. Add 2 tablespoons of the coconut aminos; toss to coat. Let rest 5 minutes; toss again until all the liquid is absorbed. In a small bowl stir together cornstarch, ginger, and cayenne pepper (if using). Sprinkle half the cornstarch mixture over tofu; toss gently to coat. Sprinkle the remaining cornstarch mixture over tofu; toss gently.
Preheat air fryer to 400°F. Arrange tofu in a single layer in air-fryer basket. Air-fry 8 to 10 minutes or until tofu is golden brown.
Meanwhile, thickly slice scallion whites and bias-slice greens. In a large skillet or wok cook scallion whites, lemongrass, and chile slices over medium 1 to 2 minutes or until fragrant, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add bok choy to skillet. Cook 6 to 8 minutes more or until lightly wilted, adding water, 1 to 2 tablespoons. at a time, as needed to prevent sticking. Heat Peanut Sauce over medium-low 2 to 3 minutes or until heated through, whisking frequently.
In a medium bowl combine cooked noodles, vegetable broth, the remaining 1 tablespoon coconut aminos, and half of the peanut sauce; toss to combine. Add a little water if noodles are sticking together.
Divide noodles, vegetables, and tofu among four shallow bowls. Drizzle with the remaining peanut sauce. Top with scallion greens. If you like, top with broccoli sprouts and serve with lime wedges.

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Gluten-Free Thai Noodle Bowls with Bok Choy and Peanut Sauce

Nancy Macklin, RDN — Mon, 12 Feb 2024 18:47:34 +0000

Saucy, brothy, and packed full of fresh veggies, these Thai-inspired noodle bowls are everything you want in a satisfying plant-based meal. Bok choy and carrots are simmered in veggie stock until tender and then combined with chewy brown rice noodles and hearty edamame. A homemade Peanut Sauce is drizzled over the jumble to swirl finger-licking flavor into every bite, and a garnish of lime-infused herbs ties everything together. Add some roasted peanuts on top for a tasty crunch, a few Thai chiles for heat, and then dig into this delicious gluten-free noodle bowl!

Tip: Most rice noodles are gluten-free, but if gluten is an issue, opt for a brand of brown rice noodles that are certified gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cups

Time: 40 minutes

1½ cups low-sodium vegetable broth
2 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon pure maple syrup
5 teaspoons minced garlic
5 teaspoons grated fresh ginger
¼ teaspoon crushed red pepper
½ cup chopped onion
1 to 1¼ lb. baby bok choy, quartered
1 cup thinly bias-sliced carrots
6 oz. dry brown rice noodles (see tip in recipe intro)
1 cup fresh or frozen shelled edamame
1 cup snow peas, slivered
1 cup fresh sprouts (optional)
½ cup sliced scallions
¼ cup chopped fresh mint leaves
¼ cup chopped fresh cilantro
2 tablespoons unsalted dry-roasted peanuts, finely chopped
1 teaspoon lime zest
Lime wedges
Thai chiles

Instructions

For Peanut Sauce, in a small bowl whisk together ½ cup broth, the peanut butter, lime juice, maple syrup, 2 teaspoons ginger, 2 teaspoons garlic, and the red pepper flakes. Cover and chill until ready to serve.
In a large skillet cook onion, remaining garlic, and remaining ginger over medium 2 to 3 minutes, stirring occasionally and adding the remaining broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add bok choy, carrots, and enough. broth to cover the bottom of the skillet. Cover skillet; steam bok choy and carrots 5 minutes or until tender.
Meanwhile, cook noodles according to package directions, adding edamame and snow peas the last 1 minute of cooking. Drain well. Add sprouts (if using), scallions, mint, and 2 tablespoons of the cilantro.
In a small bowl combine the remaining 2 tablespoons cilantro, the peanuts, and lime zest.
Divide bok choy, carrots, and cooking liquid among shallow bowls, arranging the vegetables on one side of each bowl. Place noodles on the other side of each bowl. Drizzle with Peanut Sauce and sprinkle with peanut mixture. Serve with lime wedges and Thai chiles.

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Thai Pineapple Fried Rice

Ellen Boeke — Wed, 24 Jan 2024 20:55:36 +0000

This lighter take on Thai pineapple fried rice recipe is totally vegan, totally oil-free, and totally tasty. It starts with soaking tofu in a zesty pineapple and lime marinade so each chunk soaks up the juicy tropical flavors, then sautéeing pineapple cubes, bell peppers, and chiles to tender perfection. Once this colorful mixture is complete, it’s time to “fry” up the rice with carrots, mushrooms, and snow peas, but feel free to add in any other veggies you have lying around. It’s best to use day-old or leftover rice for this recipe, since freshly cooked rice is too moist and may result in soggy fried rice. Toss it all together for an explosion of sweet and spicy flavors, and if you’re feeling fancy, serve it in hollowed-out pineapple halves!

For more inspiration, check out these tasty ideas:

Yield: Makes 8 cups

Time: 44 minutes

3 cups 1-inch chunks fresh pineapple
2 tablespoons lime juice
1 tablespoon pure maple syrup
1 tablespoon unseasoned rice vinegar
2 teaspoons grated fresh ginger
6 oz. firm tofu, drained and cut into ½-inch cubes
1 cup chopped red bell pepper
½ cup bias-sliced scallions
6 dried Thai chiles (bird’s eye chiles), coarsely crushed
3 cloves garlic, minced
8 oz. fresh shiitake mushrooms, stems removed and caps sliced
1½ cups fresh or frozen shelled edamame
1 cup matchstick-cut carrots
2 cups snow peas, sliced diagonally
2 cups chilled cooked brown jasmine rice
Chopped fresh cilantro
Lime wedges

Instructions

In a food processor blend ¾ cup of the pineapple chunks until smooth. In a medium bowl stir together pineapple puree and the next four ingredients (through ginger). Gently stir in tofu.
In an extra-large nonstick skillet cook and stir the remaining 2¼ cups pineapple chunks and the bell pepper over medium-high 4 minutes or until pepper is tender. Stir in scallions, Thai chiles, and garlic; cook and stir 1 minute. Transfer mixture to bowl with tofu.
In the same skillet cook and stir mushroom caps, edamame, and carrots over medium-high 5 minutes. Add snow peas; cook and stir 4 minutes or until crisp-tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add rice; stir to combine. Gently stir in pineapple mixture; heat through, stirring occasionally. Sprinkle with cilantro and serve with lime wedges.

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Red Curry Sweet Potato Noodles with Collards

Nancy Macklin, RDN — Mon, 22 Jan 2024 18:39:51 +0000

You don’t need a spiralizer to make the colorful sweet potato “noodles” featured in this inventive dish—not to mention, the ribbon-style strands cook more evenly than spiralized ones, too. Once your “noodles” are prepped, the saucy base is flavored with fragrant ginger, garlic, Thai red curry paste, cumin, and a fresh Thai chile to bring the heat. Collard greens add nutrient-dense goodness, fresh peas deliver bursts of subtle sweetness, and chopped cauliflower ensures there’s an extra dose of veggies in every bite. Serve a heaping ladle-full of this scrumptious curry over brown rice, and top it with cilantro, cashews, and a squeeze of lime juice to bring all the flavors together. Enjoy!

For more inspiration, check out these tasty recipes:

Khow Suey (Burmese Curry Noodle Soup)
Thai Green Curry Chickpeas with Spinach
Easy Turmeric Eggplant Curry
Or take a look at our full collection of curry recipes

Yield: Makes 7 cups

Time: 35 minutes

3 cups coarsely chopped cauliflower
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons grated fresh ginger
3 cups unsweetened, unflavored plant-based milk
3 tablespoons Thai red curry paste
1 fresh Thai chile, thinly sliced
1 teaspoon ground cumin
4 cups coarsely chopped fresh collard greens
1 12-oz. sweet potato, peeled
1 cup frozen peas
1 tablespoon cornstarch
2 tablespoons lime juice
½ teaspoon freshly ground black pepper
4 cups cooked brown rice
¼ cup chopped fresh cilantro
2 tablespoons chopped raw cashews
Lime wedges

Instructions

In a Dutch oven cook cauliflower, onion, garlic, and ginger over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add milk, curry paste, Thai chile, and cumin. Bring to boiling. Stir in collard greens. Cover and reduce heat. Simmer 10 to 15 minutes or until greens are tender.
Meanwhile, cut sweet potato lengthwise into 1-inch-wide planks. Using a vegetable peeler, shave flat 1-inch-wide noodles lengthwise from planks.
Add sweet potato noodles and peas to the Dutch oven. Cook 2 to 3 minutes or until just tender. In a small bowl stir together cornstarch and 1 tablespoon water. Stir into the curry mixture; cook 1 minute or until slightly thickened. Remove from heat, and stir in lime juice and black pepper.
Serve curry over rice. Sprinkle with cilantro and cashews, and serve with lime wedges.

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