Served over brown rice with shrimp
I LOVE curries and used to order Thai takeout once a week to satisfy this obsession. I eventually tried making my own and realized how easy it was and how much better I felt afterwards. Take out Thai food is typically made with highly refined oils that can lead to inflammation and bloating. When making curries or other Thai food at home, you can control what goes into your dish and know exactly what you’re eating. I’ll often make veggie-heavy curries when I’m not in the mood for meat because I find them deeply satisfying and filling, especially when served over brown rice. Hope you enjoy!
Ingredients:
(Serves 2-4)
1 eggplant, sliced into 3/4 inch pieces
4 zucchini, cut into 1 inch slices
1 cup of mushrooms, cleaned and roughly chopped
2 cups of spinach leaves
1 medium yellow onion, chopped
1 tbsp coconut oil
1-inch piece of ginger, peeled and chopped
2 garlic cloves, minced
1 lemongrass stalk, outer layers removed and cut into 4 pieces
3-4 tablespoons Thai Green Curry Paste (I use Thai Kitchen because it’s easy to find or this one when I can find it because it has a lot more heat)
1 14 ounce can of full fat coconut milk
1 cup water
Juice from 1 lime
Salt and pepper to taste
Directions:
Here it is with cauliflower in place of zucchini.
Warm a pot over medium heat. Add coconut oil, onions, and a pinch of salt. Cook and soften for about 10 minutes, stirring occasionally
Add ginger and garlic and cook for two minutes, stirring frequently
Add curry paste and stir for about 1 minute
Pour in the coconut milk and water. Add the lemon grass. Stir.
Add all vegetables except for spinach and bring the the mixture to a simmer. Cover with a lid and cook for about 15-20 minutes or until vegetables are cooked through. Add spinach and stir until wilted. Add lime juice.
Taste and adjust seasonings: add salt, red pepper flakes or more lime juice if needed
Serve
Serving suggestions: Serve over brown rice and garnish with basil and lime wedges
Additional Notes: You can substitute other veggies too, like cauliflower, sweet potato, and chickpeas. You can also throw in some shrimp or other protein. Shrimp only takes about 4 minutes to cook through so add it at the end!
