Yesterday I was standing in my kitchen at 5pm, with four hungry children underfoot, wondering what to make for dinner. I made the usual rounds to the pantry, fridge, and garden. Something spicy, green, and with noodles was brewing in my mind. A green curry sauce, over noodles, with tempeh, broccoli, spinach and zucchini. Hmm, and how about roasted cashews too? Every now and then I make a simple Thai Green Curry Sauce. Yesterday evening I took note of the ingredient amounts to be able to share it with you.
If you are one who feels intimidated by cooking Thai food, then this recipe is perfect to begin with. The sauce is so flavorful while being very easy and quick to prepare. You'll probably find yourself making this over and over again. Once the sauce is made, you can do quite a bit with it. Last night I served it over Thai rice noodles, sautéed tempeh, broccoli, spinach, and zucchini. I garnished the dish with freshly roasted cashews. (I sautéed the tempeh in a separate pan and kept half of the dish soy-free for those in our house who do not eat it).