I first saw these tiny green pea shoots at San Francisco's Farmers' Market. I was wondering how to use them. As luck would have it, the very same day we dined at the "Plant" restaurant in San Francisco's Marina area. I had Thai curry and it came garnished with those same pea shoots. They reminded me of the small methi shoots known as vaLutli methi or samudra methi in Mumbai. I loved this combo.
At home, I grew my own pea shoots by planting dried green peas (hirve vataNe) in old mushroom containers. I generally, sprout the beans but this was actually making the seedlings. I then, used these pea shoots to garnish the curry.
Thai curry topped with green Pea Shoots
6 cups stir-fry vegetables, frozen
Salt to taste
1 can reduced fat coconut milk
1/2 tsp tamarind pulp
1 tsp sugar
1 tbsp dark sesame oil
Grind to a fine paste
1 bunch cilantro
4 cloves garlic
1 tbsp minced ginger
1 tsp minced lemongrass (I used from the bottle)
1/2 tsp galangal (I used from the bottle)
10-12 leaves of Thai basil
2 green chilies (use more for more heat)
1/2 tsp chopped kafir limes leaves (I used from the bottle)
A handful of green pea shoots, remove tendrils
Plain Jasmine Rice
1. Heat oil in a saucepan.
2. Saute stir-fry vegetables till they are cooked.
3. Add green paste, salt and sugar to taste
4. Add coconut milk. Simmer for 10-15 minutes.
5. Pour over a bed of plain Jasmine rice in an individual serving bowls.
6. Garnish with green pea shoots. Serve with lemon wedges on sides.
1. Sometimes I add potatoes, butternut squash to this curry.
2. Green Pea Shoots may be available in your local Farmers' markets.
Recipe inspired by Plant Organic restaurant, San Francisco