At any rate, I was inspired by a recipe that I found yesterday. I decided to change up a few things, add a couple ingredients and see what happened! The result was just as expected--purely delicious and totally vegan.
My husband loves to eat Thai food as well, so I added some shrimp to his serving. He really enjoyed the flavors and even added a few dolops of chili garlic paste for some extra spice.
1 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon ground ginger
1 red bell pepper, chopped
1 package baby portabellas, sliced
1 can lite/low-fat coconut milk
1 can vegetable stock (or 1 cup homemade stock)
2 teaspoons red curry paste (you can add more if you like more)
2 teaspoons soy sauce
1 zucchini, thinly cut half-moons
1 bunch bok choy, roughly chopped
4 cups fresh spinach
salt and pepper, to taste
2 green onions, chopped (for garnish)
Chili garlic paste (optional)
Spray the bottom of a large saucepan with cooking spray and heat over medium heat. Add the onions and garlic and cook until the onion has softened. Next add the ginger and bell pepper. Continue to cook for another few minutes until the bell pepper has begun to soften, as well. Next add the mushrooms, coconut milk, stock, curry paste, soy sauce and zucchini.
Garnish with chopped green onions just before serving.
Meat Option: Add 1 cup of grilled shrimp, cut into bite-sized pieces and add to the mixture at the end. Cook long enough just to warm the shrimp through, remembering they are already cooked.