I was introduced to Thai Green Curry while we were living in England. I had previously tried a couple of different Thai dishes, but I didn’t venture far beyond the basic…Pad Thai. While we lived in England I met some amazing friends and one friend, Tarra Patrick…. introduced me to Thai Green Curry. We had lunch one day at Thai One On in Lincoln, England and Tarra said, “Alisa, you have got to try this.” I did…. and have been hooked ever since. It has an amazing combination of flavors, coconut milk, basil and spicy green curry paste! YUM!
Even though I loved Thai Green Curry I had never tried to make it at home until I started to eat clean. I saw a recipe in an ebook I purchased by Ivy Larson: 30 Eat Clean Dinners. Ivy’s recipe is very close to this recipe however, I do not use chicken in my dish…..I add zucchini instead and I also use green curry paste instead of red curry paste. I add some crushed red pepper too….. because, for us, the spicier the better! I have used red curry paste in this dish before. Red curry paste is made from red chilies and green curry paste is made from green chilies. There is a slightly different taste, but not overwhelming different. Either way is fine…. choose what you like. Give this recipe a try and make it your own by adding…. chicken, shrimp or any other vegetables you and your family like. I think eggplant would be a great addition.
Also, do not worry about the amount of fat in the coconut milk.
The fat in coconut milk is absorbed differently by the body than other fats. It is burned more rapidly… and studies show that this type of fat can actually enhance fat and calorie burning. Coconut milk is high in calories, but is not high in carbs which is very different than cows milk. One cup of coconut milk has 6g of carbs and skim dairy milk has 66g of carbs. Remember…. eating clean is not about looking at fat and calories…. it’s choosing the right foods/ingredients that are beneficial for our bodies and if we do that you don’t need to look at fat and calories. For more information on the benefits of coconut milk go to http://www.livestrong.com/article/497546-what-are-benefits-of-canned-coconut-milk/
I know, I know…. this is not your typical “southern” recipe, but give it a try. Expand your taste buds. You’ll be hooked on Thai food too! 🙂
|Thai Green Curry with Vegetables and Brown Rice|| |
- 4 cups of cooked short grain or long grain organic brown rice
- 1 Tbsp. of organic extra virgin coconut oil
- 3-4 medium shallots, sliced
- 1 Tbsp. of fresh ginger, finely chopped
- 3 Tbsp. of green curry paste (I used Thai kitchen brand)
- 2 cups of sugar snap peas, ends trimmed
- 1 zucchini, cut into ½ inch slices & cut those slices into half moon pieces
- 1 red bell pepper, thinly sliced into long strips
- 4 carrots, peeled, and sliced into thin 2 inch strips
- 1 15 oz. can of chopped baby corn, rinsed and drained
- 1 can of organic coconut milk
- 1 Tbsp. of organic brown sugar
- 2 Tbsp. of fresh lime juice
- 2 Tbsp. of gluten free soy sauce
- ½ tsp. of crushed red pepper
- Real Salt to taste
- ¾ cup of loosely packed fresh basil, coarsely chopped
- Cook brown rice in a rice cooker or on the stove top, set aside and keep warm.
- Heat coconut oil in a large skillet over medium to high heat, add shallots, ginger and curry paste, stirring constantly cook for approximately one minute.
- Reduce heat to medium/low and add snap peas, peppers, carrots and zucchini.
- Stir fry for 5-8 minutes, coating all vegetables with oil/curry mixture and cook until vegetables are slightly tender.
- Add baby corn to skillet and sauté for another minute, reduce heat to a low simmer.
- In a small bowl, mix together with a whisk, coconut milk, brown sugar, lime juice and soy sauce.
- Pour coconut mixture into the skillet with the vegetables, add crushed red pepper and salt to taste, stir well until heated through only. 1-2 minutes.
- Remove from heat and stir in chopped basil, mix well.
- Serve immediately over cooked brown rice.