Thai Vegetarian Dinner Feast: Creamy Green Curry, Tangy Pad Thai & Crispy Papaya Salad

Allergens

Coconut (in Creamy Green Curry)

Ingredients

• Creamy Green Curry:
• 1 can (13.5 oz) coconut milk
• 2 tbsp vegetable oil
• 4 cups mixed vegetables (bell peppers, zucchini, carrots, and snap peas)
• 1 1/2 cups cooked jasmine rice
• 2 tbsp green curry paste
• Salt to taste Tangy Pad Thai:
• 1 package (8 oz) rice noodles
• 3 tbsp tamarind juice
• 2 tbsp vegetable oil
• 1/4 cup water
• 2 tbsp soy sauce
• 2 tbsp sugar
• Salt to taste
• 1/2 cup bean sprouts
• 2 green onions, thinly sliced
• 1/4 cup roasted peanuts, crushed Crispy Papaya Salad:
• 1 small papaya, julienned
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped cilantro
• 1/4 cup roasted peanuts, crushed
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat oil in a pan over medium heat. Add green curry paste and cook for 2 minutes.
2. Stir in coconut milk and bring to a boil. Lower heat, add vegetables and simmer until tender.
3. Season with salt and serve over cooked rice.
4. Cook noodles according to package instructions. Drain and rinse under cold water.
5. In a pan, combine tamarind juice, oil, water, soy sauce, sugar, and salt. Heat until boiling.
6. Add cooked noodles, stir well, and cook for 1 minute. Remove from heat and mix in bean sprouts and green onions. Top with crushed peanuts before serving.
7. In a large bowl, combine papaya, cherry tomatoes, cilantro, roasted peanuts, lime juice, and salt. Toss well to combine.

Chef’s Insight

Use fresh vegetables for the crispiest texture and most vibrant colors.

Notes

Each recipe serves 6 people, making this dinner feast perfect for a gathering.