Thai Green Veggie Curry (VEGAN & Gluten Free)

I am off to Thailand on vacay in 2 weeks for my cousin’s wedding. Thinking about the impending trip has got me hankering for Thai cuisine…which I absolutely adore and will indulge in. Many years ago I went to Thai cooking school which taught me the basic ingredients used, flavours and cutting techniques, and I was very surprised how easy it was to cook Thai dishes. Many dishes utilise the same basic/key ingredients and deviate from there.

The balancing of flavour is imperative. You may wish to taste and savour the sweet (coconut sugar), salt (and tamari), sour (lime juice) and heat (chilli flakes) flavours until your satisfied.


YOU WILL NEED:

1 heaped tbsp coconut oil
2 finely diced garlic cloves
6 thin slices ginger
1 finely diced red onion
2 tbsp thai green curry paste (homemade or quality store-bought)
1 medium eggplant (cut into rounds & quartered)
1 thinly sliced carrot (rounds)
2 small thinly sliced zucchini (rounds)
4 large asparagus spears (halved and quartered)
2 cups coconut milk
1/4 cup filtered water
handful baby spinach
3 kaffir lime leaves
pinch himalayan sea salt
pinch coconut sugar
1 tbsp tamari soya sauce
chilli flakes
squeeze 1/2 lime juice
handful chopped coriander

Gently sauté the onion, garlic & ginger in the coconut oil in a deep pan for 5 mins. Add the green curry paste and continue to fry until fragrant.

Add all of the chopped vegetables (minus the baby spinach) and stir until coated.

Add the coconut milk and the filtered water. Stir through until combined. Throw in the torn kaffir lime leaves and add a pinch of sea salt.

Bring to the boil, then reduce to a simmer for 15 minutes.

Add the coconut sugar, tamari and chilli flakes to taste.

Add the baby spinach and stir through.

Sprinkle with coriander. Serve with brown rice and wedges of lime.

This is a quick and healthy meal to whip up in next to no time at all. The main time is spent on the prep – chopping all the vegetables.

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