easy green curry

my family sent me a care package a while back (yes!) that included spices from a store called “savory spice shop“.  there are quite a few of these shops all over the country and they also offer online ordering.  their spices are to die for.  and one of the spices that came in my gift is the thai green curry.  i have a hard time finding a lot of the traditional thai curry ingredients here in the desert, so i improvised and whipped up this easy and delicious green curry from ingredients that anyone can get their hands on.   and the best part, it comes together so quickly that it’s the perfect weeknight meal for when you don’t feel like doing a ton of work but want a dinner that’s totally satisfying.  hope you enjoy!  xx- sarah  {recipe and more after the jump!}

INGREDIENTS:

1 cup thai red rice

1 medium/large white onion, chopped

2 cups small cubed eggplant

2 cups small cubed zucchini

1 can of bamboo shoots, drained (8 oz)

1/2 lime

1 can coconut milk ( i use this brand)

1 tablespoon coconut oil

2 1/2 teaspoons thai green curry powder or green curry paste to taste

sea salt

basil to garnish (optional)

 

METHOD:

- cook red rice according to package instructions (i cooked 1 cup of rice with 2 1/2 cups of water in a rice cooker)

- in a large pot sauté onion in coconut oil and a hearty pinch of sea salt until almost transparent

- add coconut milk, curry powder, eggplant, zucchini, bamboo shoots, curry powder and juice from 1/2 lime and 1/2 cup cup of water

- add salt to taste- this is crucial, you don’t want to under-season!  

- cover and simmer on low until veggies are soft and broth has a creamy consistency

- serve over red rice with a wedge of lime and a sprig of basil

- enjoy!

 

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Reader Comments

  1. katie|

    I've never met a green curry that I didn't like. This looks delicious — especially w/ that Thai rice!!

    Reply
  2. jillyliz|

    Living in Montana it is really hard to find good food, let alone good Thai. Tuesday night I whipped up the best green curry I've ever made (maybe even tasted)

    to your recipe i would add:

    garlic- saute and garlic and onion together with a little EVOO before adding the coconut milk
    fish sauce- for extra salty flavor
    brown sugar- just a pinch or two to even out the acid
    peas and green peppers

    also be sure to toast the curry powder with the onions and garlic to get rid of any bitterness!

    such a easy, hearty meal! definitely my fav!

    Reply
  3. Lisa|

    I've been thinking about this recipe since you posted it – tonight is the night, can't wait!! Hoping there are leftovers for my lunch too. Thanks for always posting inspiring recipes.

    Reply