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Banded Delivery Days: Tuesday and Friday

Orders submitted Friday (after 12pm) to Tuesday (before 12pm) will be delivered Tuesday afternoon. Orders submitted Tuesday (after 12pm) to Friday (before 12pm) will be delivered Friday afternoon. Free delivery on orders over $20. Deliveries available for the Calgary area only. Someone 18+ years old must be home in order to accept the delivery.

*Orders purchased between September 27th – September 30th will be delivered on Tuesday October 3rd*

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Thai Green Curry

With Mike Pigot from

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 Thai Green Curry (Vegan/Vegetarian)

 Cookware Required: Knife, Blender, Pot, Pan, Zester

Prep Time:

15 min

Cook Time:

30 min

Originating in central Thailand, green curry is now a dish which has a number of variations globally. Typically prepared by combining a paste made up of green chilies, ginger and lemongrass added to coconut milk with fresh herbs, vegetables and sometimes a protein of sorts. Green curry is also great while enjoyed with craft beer!

This (Vegan/Vegetarian) green curry recipe has pan roasted cauliflower, bell peppers and zucchini in a homemade banded peak chinook saison green curry sauce along with snow peas, bean sprouts, mango and fresh cilantro. The flavours combine to create a beautiful, aromatic dish which pairs perfectly with the chinook saison.

Ingredients

THAI GREEN CURRY SAUCE

  • 2 garlic cloves - peeled & chopped
  • 1 shallot - peeled & chopped
  • 2 tbsps of ginger - peeled & chopped
  • 1 thai chili
  • 5 tbsps of green curry paste
  • 1 cup of Banded Peak Chinook Saison
  • 400 mL of coconut milk
  • 1 lime - zest & juice
  • 0.5 cup of fresh basil
  • 0.5 cup of fresh cilantro
  • 0.5 cup of fresh mint:
  • 2 tsps of simple syrup (or agave syrup or table syrup): 2)
  • 1 tsp of sea salt
Buy Chinook Saison

VEGETABLES

  • 1 cup of cauliflower (or broccoli) - 1-2” pieces
  • 1 cup of red pepper (or orange, or yellow) - 1” pieces
  • 1 cup of zucchini (or eggplant) - 1” pieces
  • 1 cup of snow peas (any bean or green bean) - Cut in half
  • 0.5 tsp of sea salt

garnishes

  • 1 cup of bean sprouts (or your favourite greens like kale) - ends trimmed
  • 0.5 cup of mango (or pineapple, or apple… something a lil sweet) - diced
  • 10 leaves of cilantro - rough chop

Rice

  • 1 cup of basmati rice (or another rice you’d prefer)
  • 2 cups of water
  • 0.5 tsp of sea salt

About the chef

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