Thai Chimichurri Vegetables
Roasted zucchini, blistered cherry tomatoes, and golden fingerlings form the base of this vibrant veggie dish—but it’s the Thai chimichurri that steals the show. Made with green curry paste, mirin, Thai basil, and maple syrup, the sauce brings a zesty punch. Drizzle it on or dip as you go.
Nutritional facts
Protein
5g
Carbs
52g
Calories
660kcal
Fat
50g
Ingredients
Vegan Green Curry Paste, Cherry Tomato, Fingerling Potatoes, Canola and Olive Oil Blend, Thai Basil, Zucchini, Kosher Salt, Rice Wine, Maple Syrup
Contains soybeans.
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong's cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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