Golden Curry Recipe

Inspired by Ima Izakaya

Time30m

Serves4

silky curry sauce • root veggies • market greens • edamame • pickled ginger

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 cup Coconut milk

3 tbsp golden curry paste

1 cup carrots, diced

1 cup sweet potato, diced

1 cup Edamame, shelled

2 cups spinach or market greens

1/2 cup pickled ginger

1 cup Vegetable broth

2 tbsp olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Vegetables

Begin by washing and dicing the carrots and sweet potato into small cubes.

Sauté the Root Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced carrots and sweet potato. Sauté for about 5-7 minutes until they start to soften.

Add Curry Paste

Stir in the golden curry paste and cook for an additional 2 minutes, allowing the spices to become fragrant.

Add Liquids

Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a simmer.

Incorporate Edamame and Greens

Add the shelled edamame and the market greens (spinach, etc.) to the pot. Cook for another 5 minutes until the greens are wilted and edamame is heated through.

Season to Taste

Season with salt and black pepper according to your preference.

Serve

Serve the golden curry piping hot, garnished with pickled ginger on the side.