Thai green curry is a simply delicious way to eat your vegetables. Don’t be intimidated by the long ingredient list, Krave Organic will deliver all the vegetables you need straight to your door, and many of the specialty seasonings are available at Asian grocery stores. I recommend making a big batch on the weekend, and then portion and freeze the extra for a quick lunch or dinner for the rest of the week.
I used broccoli, cauliflower, carrots, mushrooms, baby corn, sweet potato, and tofu in this curry, although almost any vegetable/ protein combination will work. Try bell peppers, bok choy, green cabbage, okra, spinach, eggplant, zucchini, chickpeas, chicken, tilapia, or turkey to name a few.
Thai cuisine is famous for using fragrant herbs and seasonings, as well as striking a perfect balance between spicy, salty, sour, and umami. Taking the time to make Thai food from scratch will leave your kitchen smelling delicious for days. If you cannot find lime leaves or lemongrass, lime or lemon zest is also a fine substitute.
I love serving this dish over steamed rice, vermicelli, or rice noodles for a complete meal. A simple French bread would be lovely for sopping up all the sauce too! No matter how you eat it, I hope you enjoy this wonderfully fragrant curry!
Eat this Mindfully
Prepare: Take a few deep breaths and assess your hunger and fullness levels before eating. Notice any thoughts, feelings, or emotions you have around eating this particular food.
Look: What shapes, colours, and textures do you see? How much food is on your plate?
Smell: Can you smell the coconut milk? The lime juice? The fish sauce?
Taste: What stands out to you? Did you notice the fragrance of the lemongrass? The tender yet firm texture of the veggies?
Check in: What changes do you notice in your hunger and fullness? How do you know when you’re ready to stop eating?
- 1 stalk lemongrass, finely minced
- 1 tbsp ground coriander seeds
- 2 tsp ground cumin
- 2 tbsp fish sauce
- 1/2 tsp sugar
- 1 cup loosely packed roughly chopped coriander leaves and stems
- 1-3 green chilies
- 1/4 cup minced shallot
- 3 cloves garlic, sliced
- 1 inch piece ginger, grated
- 2 kaffir lime leaves, cut into strips
- 1/2 tsp salt
- handful fresh basil leaves
- 2 tbsp oil
- 1 cup green curry paste
- 1 cup water or broth
- 2 kaffir lime leaves
- 1 small sweet potato, peeled and cubed
- 1can (400mL) coconut milk
- 1.5 cups broccoli florets
- 1.5 cup cauliflower florets
- 2 carrots, cut into 1 inch pieces
- 1 lb medium tofu, cubed
- 1/2 can baby corn, cut in half
- 1/2 cup snow peas, string removed
- 4 large white mushrooms, sliced
- Juice of 2 limes
- basil, coriander leaves, and lime wedges to serve
- Combine all ingredients in a food processor, add 1-2 tbsp of water, and pulse until it forms a paste.
- In a large pot with a lid, heat oil over medium heat
- Add green curry paste, cook for 2-3 minutes until fragrant
- Add water/ broth, kaffir lime leaves, and sweet potato, bring up to a boil over high heat and turn down to simmer for 10 minutes.
- Add coconut milk, bring the curry back up to a simmer.
- Add broccoli, cauliflower, carrots, and tofu, simmer for 5 minutes.
- Add baby corn, snow peas, mushrooms, and simmer for 2-3 minutes. The vegetables should be cooked, but not mushy.
- Turn off the heat, and add the lime juice. Taste, adding more fish sauce, lime juice, sugar, or chili as desired.
- Serve with chopped basil, coriander, and lime wedges.
- Don't have lemongrass? Substitute the zest of 1 lemon.
- Similarly, kaffir lime leaves can be replaced by the zest of 1 lime.