Coconut Green Curry

by Donna Jacobs

I never liked Thai food until I went to Thailand back in the day. My Husband and I sat on the beach for breakfast, lunch, and dinner in Koh Tao and would each order 2-3 options for each meal and only pay about $3-5 US dollars for each meal. Everything was so fresh with an abundance of flavors that really complemented each other and were oh so satisfying.

Since that trip, I just can’t get enough of Thai food. This recipe is so simple and tastes very authentic. You don’t have to go to any specialty stores for special ingredients and you can add your favorite protein to make it the perfect, simple, healthy, filling and well-balanced meal you will ever have.

INGREDIENTS

• 2 cups jasmine or basmati rice, cooked
• 1 yellow onion, chopped
• 1 red, orange or yellow pepper, chopped
• 1/2 cup shitake mushroom, sliced (sub any kind of mushroom)
• 1 cup broccoli florets
• 1 large celery stalk, sliced
• 1/2 cup soy beans
• 1 can water chestnuts, sliced
• 1 can baby corn
• 1 can bamboo shoots
• 2 cans coconut milk
• 1 cup vegetable stock
• 1/4 cup fresh cilantro leaves
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced
• 2 tsp lemongrass
• 2 Tbsp green curry paste
• 2 Tbsp tamari
• Salt and pepper
• lime juice from 1 lime

DIRECTIONS

Set broccoli aside. Combine remaining ingredients in a large pot and heat on medium low for 45 minutes. Add the broccoli and simmer for an additional 5 minutes.

Add your favorite cooked protein (shrimp, scallops, chicken, tofu, etc.)

Ladel over a large Tbsp of rice and add more fresh cilantro leaves on top.

If you like a bit of spice, add a few drops of garlic chili sauce and mix it up well.

It is that simple! Packed with flavor and nutrients and the kids will love it too.