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Thai-style Vegetable Green Curry

Posted Jan 08 2013 9:36am


There are three weeks to go before class begins, so I’m staying at my aunt and uncle’s house while I get settled. My aunt is a total foodie: her kitchen is stuffed to the brim and she has a veritable library of cookbooks. I’ve been taking advantage of both to experiment with a whole new world of cuisine. Look what I made!


Vegetable Green Curry


This Thai-style green vegetable curry is absolutely the thing for a rainy London afternoon: it’s spicy and light, but also creamy and comforting. I was inspired by several different cookbooks and used my favourite vegetables, so don’t be shy to use this recipe as a base for your favourite flavourings. It comes together really easily, too. Just be prepared to do some chopping!

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Thai-style Vegetable Green Curry {This endlessly-adaptable curry features my favourite vegetables; feel free to swap for your own}

Serves 2-4

  • 1 tbsp coconut oil
  • 2 shallots, diced
  • 3 cloves garlic, pressed
  • 1 1-inch nub of fresh ginger, peeled & diced
  • 3 tbsp Thai green curry paste
  • 1 Thai chili, seeded and chopped (optional — suuuper spicy!)
  • 1 lemongrass stalk, trimmed & chopped
  • 1 can coconut milk
  • 1/2 “coconut-can of water”
  • 1 large package of button mushrooms, washed & sliced
  • 1/2 cup of fresh cilantro. chopped finely {+ more to garnish}
  • 4 cups fresh baby spinach
  • 1 package green beans, trimmed and cut into bite-sized pieces {about 2 cups}
  • Palm sugar, soy sauce & rice vinegar to taste {optional}
  1. Dice up your shallots and ginger and press your garlic.
  2. Heat a tbsp of coconut oil in a wok or large pan. When liquid, add shallots ginger and garlic. Sweat for 5 minutes on medium heat.
  3. Add the curry paste, lemongrass and Thai chili (if using). Stir well, and cook for 2-3 minutes.
  4. Give your coconut milk a good shake and add it to the wok along with the 1/2-can of water. Stir well.
  5. Slice mushrooms and trim beans, then add them to the wok along with the cilantro and spinach.
  6. Reduce heat and cook until desired consistency is reached (15 or so minutes).
  7. Garnish with cilantro & condiments of choice and serve on top of rice — or quinoa, for a grainy protein boost!


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