How to Make an Irresistible Red Thai Curry with Microgreens that Appeals to Even... Teenagers

Red Thai Curry today with brown rice and Microgreened up! I don't follow a recipe for this, it becomes whatever I've got in the fridge for veg sauteed in vegetable stock (you can use oil if you want, but I don't) and red curry paste and then coconut milk, THEN micros at the very end.

This one is special because my teenage nieces were over for dinner so I had to use only vegetables they are willing to eat: cauliflower, carrots, green beans, yellow beans, edamame beans. I stirred in a giant amount of broccoli and pea micros (the two I knew for sure my sweet teens would be into and I was right, they loved it!) I estimate about one full eco-sized box (pictured) of each. Microgreens shrink almost comically into hot food, so I throw them into hot dishes very last. This time, I chopped them down to 1-2 inches so it would be easy to eat with the small vegetable pieces but some people prefer leaving them whole. And lastly, of course I garnished with pea shoots for added color.

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