This looks and sounds so wonderful and looks lighter than I usually think of curry!

i know it’s a sin but i must admit to you now that i have not bought nor eaten any asparagus yet. i don’t know why, or how this has happened – and i feel a bit ashamed… but it’s the truth.
i needed to tell you.
i love this combo and i think i might need to make this soon. it’s rainy and cool – unusual for the south – and well, this would truly hit the spot.
i might omit the tofu though… please don’t think less of me.

Made this last night, since we received fresh peas in our mystery box and wanted to be sure to use them asap.
It was absolutely delicious and though I always tinker with recipes, I didn’t change a thing.
Thank you, Heidi!

looks delicious! i’ll be stocking up on all the ingredients at the farmer’s market tomorrow. i, too, prefer hefty doses of and experimentation with vegetables while they’re in season. it’s such a short time. before you know it, summer veggies will be here. for now, eat in season and enjoy your peas and asparagus!!

Congratulations on the Beard nomination. Richly deserved I say; keep up the good work.

Congratulations on the Beard nomination. Richly deserved I say; keep up the good work.

Heidi,
This looks great, but what I really wanted to say is that I just noticed that you were nominated for a James Beard Award. I am so excited for you and am keeping my fingers crossed that your beautiful cookbook wins. Well deserved!!

I live in Chiang Mai, and I love green curry! My household help loves to make it with 7 different kinds of tofu (all different flavors of tofu are available in the markets here) and uses small, green, Thai eggplants and lots of Thai chilis! We eat it over fresh, jasmine rice–YUM!

Fantastic it is realy delcious, i made it and i would like to appreciate to say that IT IS REALY MIND BLOWING IDEA FOR THOSE WHO ARE NOT VEGETARIAN

I have never had the idea to add asparagus to a curry. Think I will taste it!

I haven’t thought to include asparagus in curry. A wonderful Spring dish!

Beautiful curry recipe Heidi. In Sydney we’re heading into winter, but this is still exactly the kind of food I’m craving at the moment. Good tip about adding the curry paste slowly – I’ve never thought to top up the flavour at the end.

If asparagus and peas are in season, it makes perfect sense that they are the focal points of current recipes. Veggies have such a short “day in the sun,” so to speak — I’d rather eat them to my heart’s content now and miss them during the rest of the year.

i love spicy food especially curry w/c is one of my favorite….and i always cook curry dish everytime but i haven`t try green curry yet so be sure that i will cook exactly similar as that………awesome

This looks awesome heidi! In fact, I amde something exactly similar last week, but yet to post it on my blog:) loved the green curry recipe:)

i love jerusalem artichokes!
how do i prepare them to prevent excess wind from the inulin they contain?

i glanced at the picture and thought, why are all those hunks of butter floating with those veggies? which should give you some insight into how i cook.

That’s so funny, I learned how to make this from scratch last night in my Thai cooking class. My teacher, who’s Thai, recommends the Mae Ploy green curry paste for beginners or those who don’t have access to the ingredients or for times when you’re “in a hurry”. It’s in a paper container, usually in the “ethnic foods” aisle, since it doesn’t need to be refrigerated.

I love making green curries with all sorts of beautiful green vegetables–asparagus, broccoli, snow or snap peas (or both!), green beans, zucchini, etc. I’ve also found that adding soymilk for part of the coconut milk keeps the texture really creamy but makes it a bit on the healthier side. Give it a try!

beautiful, i love it. I love peas and asparagus – and they are in season, perfect.
Thank you heidi.

I’ve never heard of krachai before – always good to learn about a new ingredient!
Love the whole light and spicy vibe of this – ideal for the spring weather. Yesterday it was brilliant sunshine, today it has rained all day

ugh! if i only had this last night! i made a more hardcore curry late last night because the weather was ridiculously hot (sacramento). i was looking in all my cookbooks for something lighter but got nothing! this recipe is going into my summer must list for sure! thanks! and as always your photos are exquisite.

I have never really cooked with curry except once in another “curry in a hurry” recipe. It turned out pretty awful actually, although it hasn’t deterred me from curry. I didn’t know you could buy curry as paste, is that a common thing in grocery stores? What’s a good brand? Also, is a dish like this something you would traditionally serve with a rice or other grain or do you simply eat it like soup?

We LOVE curry. Thank you for the simple and easy recipe to make. I will definitely be trying this recipe!

I think this site has been in a little bit of a “bowl-of-asparagus-and-peas” rut lately… surely there are some other worthy ingredients out there?

I tend to forget that curries can be so light. I think of them as winter dishes… as heavy, spicy things, but you have brought me to the summer curry. It looks beautiful.

oh danawalsh – not that I’ve tried every green curry paste out there, but personally I find Mae Ploy brand quite good… I’m not sure if their curry pastes are available in where you are though.

hello – ditto to those above, I too love green curry! I tend to be more on the spicier, thicker side when it comes to thai curries, yet a light, springy version such as this one looks ever so appealing, especially with asparagus and peas, which I never tried in my curries. I can tell this will change soon!
also, just so you know I’ve tried your raspberry mega scone recipe using marmalade and apples, and mine turned out fairly good even though I underbaked it a bit. will give it another try with other fillings, definitely! thanks so much.

I love curry! I like how this is more of a Thai-inspired spring soup than a heavy, rich curry. Pretty!

I absolutely love green curry and I also learned to make it when I was in Bangkok last summer but I don’t have all those wonderful spices stocked in my pantry. Can you recommend a good green curry paste? I’ve had trouble finding one that I really love.
Also, I made the spring tabbouleh for the second time! it’s one of my new fav dishes!