I’m sort of a newbie over here when it comes to things like Thai/Korean/Vietnamese food. I’m the girl who never strays far from the Chinese food basics: fried rice, sesame chicken, beef and broccoli, etc. Maybe it was because I grew up in a small town where ethnic food was the local Dragon & Phoenix restaurant (delish, by the way, so sad they closed), where I was able to gorge on cream cheese wontons which I dunked in a bowl of translucent red sweet and sour sauce. It was the best, and honestly, I have to make those wontons myself now because 99.9% of the Chinese restaurants I visit only sell them with imitation crab in them, and that is big no freaking way in my book.
I kind of went off on a tangent, huh? Anyway, this ginger curried vegetables recipe is about as simple as it gets for me, but it is so fresh and delicious, flavorful and exotic, and it takes, literally, 15 minutes to make, since really all you do is stir-fry the vegetables for a couple of minutes, until they are just barely tender. All the yum, right here. Ready to try some ginger curried vegetables? I hope so!
Do know that this recipe can be quite spicy, so adjust the curry paste and chili peppers to taste.
This recipe is perfect for lunch, because it’s light, but still packs enough protein and carbs to keep you going, without making you feel weighted down and tired. I hope you’ll give it a try sometime!