In an effort to eat less meat, and be much more conscientious about where that meat comes from, I have been making vegetarian meals for the past few weeks. I may have slipped up on this recipe were I a strict vegetarian because I didn't check to see if the curry paste I bought had fish sauce in it. Since I'm a Conscientious Eater rather than a vegetarian, however, I'm not too concerned.
I saw this recipe last month while flipping through old issues of Everyday Food and had set it aside, marked, because it offered up a great use for the seasonal abundance of green beans. It was quick and easy to make, and the leftovers were delicious as well.
|I took the "green" theme a little more literally and used a green bell pepper rather than red. All of the ingredients look so fresh. I always "core" the bottom of the bok choy so there are no hard bites into the root end.|
|One of three tablespoons of green Thai curry paste.|
|The scent is amazing.|
|The pan, however, should have been bigger.|
|Everything eventually fit. I used button mushrooms instead of shiitake because, well, because I already had some in the fridge.|
|That little copper pot I bought last week ended up being the best pot to cook rice in that I have ever had. It made perfect rice!|
|The finished product. Light, fresh, and delicious.|