Somewhat Authentic Thai Green Curry

1. In a large saute pan or wok over medium heat, sweat the onions, carrots, celery, and potatoes until they give off their water and begin to soften, about 5-7 minutes. Add the baby bok choy and mushrooms, and cook for another 5 minutes. Finally, add the garlic, ginger, and lemongrass, stir to incorporate, and cook another 2 minutes or so. Everything should be smelling amazing!

2. Stir in the coriander and white pepper, and let it cook for a minute, then add the curry paste, and let it cook for another minute. [Note: If you are concerned about the level of spice, add just 1 Tablespoon of curry paste to begin with (or less!), and incorporate the rest after you add the coconut milk in step 3.]

3. Add the coconut milk (be sure to shake the can before you open it!), fish sauce, and lime leaves. Now is the time to adjust the seasonings if it’s needed. Bring the mixture to a light boil, then turn the heat down and simmer for 10-15 minutes, until the potatoes are soft and the curry is thick and fragrant.

4. Stir in the Thai basil, frozen peas, water chestnuts, and green onion, and cook for just a minute or two, until warmed.

5. Sprinkle with the cilantro and serve over brown jasmine rice or my choice, quinoa!