My fruit bowl looked like this today, so I tried to decide what to make with it. The limes, garlic, ginger and chilies stood out, so I thought I’d make green curry.
Most recipes advise using pre-made curry paste but I wanted to attempt my own. The four ingredients I already listed above were a great start so I picked up some fresh coriander (cilantro) to add to it. I already had coconut milk and some spices so I mixed it all together in a food processor.
In the processor, I added fresh cilantro, lime, garlic, ginger, cumin, ground coriander, turmeric, green chilies and lime zest. You could use this as the paste or add a little coconut milk as well.
In a pot, I cooked the vegetables from my fridge in coconut oil. I love the smell of coconut oil cooking – it’s so delicious. As well, it has a high smoke point so is great for cooking. Other oils are fragile and can become damaged in the cooking process. The high heat causes them to become oxidized which then become free radicals in our body. Another great reason to use coconut oil!
Once the vegetables have started to cook, it’s a good idea to add coconut milk so it really absorbs into the dish. The vegetables soak it all up and it enhances the flavours. Once they’ve cooked for a while, you can then add the curry paste. The good thing about the curry paste is that you can store leftovers in the fridge or freezer. It has lots more flavour than the store-bought versions and will only get tastier the longer it sits.
I would recommend having brown rice with this dish. You could also make it with quinoa. Most Thai restaurants only have white rice so this is another reason to make it at home. Most people like to wait when adding the sauce to the rice. I like to add the rice during the cooking process because it will absorb all of the coconut flavours as well. I sprinkled red chilies on top for a little more heat. If you don’t like spicy foods you can make the paste with less green chilies. It was a great dish and I’d recommend trying it!
And to recipize it… (always remember to throw in more or less or what you prefer)
Green Curry Paste
2 cloves garlic, minced
2 tablespoons ginger, minced
1/2 – 1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
4 green chilis (seeds removed), minced
1 lime
Lime zest (from full lime)
Handful of fresh cilantro (coriander) and the stalks (1 cup minimum)
1/3 cup coconut milk (optional – you can add it to the main dish instead if preferred)
1 shallot, chopped (optional)
Sea salt and cracked pepper to taste
Main Dish
1 garlic, minced
1 tbsp ginger, minced
1-2 onions, chopped
3/4 cup snow peas
1 cup green beans
1/2 zucchini (courgette)
1 cup broccoli, chopped
1/2 cup cilantro (coriander)
2 cans coconut milk
Add the coconut oil to a large pot and turn to medium heat. Add the garlic and ginger, then onions and stir for about 5 minutes. Next I add zucchini (courgettes), green beans, snow peas, and broccoli. Stir for another 5 minutes and then add the coconut milk. Let the vegetables cook in the coconut milk for about 5 to 10 minutes. Add the green curry paste, using only half at first and tasting along the way. Add more if desired, then finish with the fresh cilantro. Add the rice to the pot and simmer for about 15 minutes. Enjoy!
