Green Thai Veggie Curry

This is a fast and easy Green Thai Curry with ingredients that are easy to find. It's a crowd pleaser in our home.

Serves 6

2 scallions
Bunch of cilantro, stems and leaves
2-3 cloves garlic
Thumb size piece of ginger
1 tablespoon tamari or soy sauce
1 green chili
1/2 teaspoon coriander seeds
1 teaspoon sugar
2 tablespoons toasted sesame oil
2 cans coconut milk
Veggies of your choice, pick a few:
Onion
Sweet potatoes
Potatoes
Carrots
Cauliflower
Corn
Kale
Spinach
Peas
Garnish, optional:
Chopped cilantro
Diced banana
Shredded coconut
Rice, for serving, optional

In a high-speed blender, combine the scallions, cilantro, garlic, ginger, tamari, the chili, coriander seeds, and sugar.  Set aside.

Heat a heavy-bottomed sauté pan over medium heat.  Add the toasted sesame oil. Pour in the Green Thai Curry Paste and sauté for a few minutes. Roughly chop any veggies you are using and add them to the pan. Add the coconut milk. Simmer, stirring occasionally until the veggies are cooked. Serve over rice if desired.

Garnish as desired. My kids like extra banana and coconut on top; I like cilantro.

Enjoy!