If it were down to food and people positivity, I’d live in Thailand. If I had to eat only one meal a day, it would be an intense battle between pasta and green thai curry.
Needless to say that I jump at every occasion of eating at a thai restaurant, but one thing that has been bothering me is that I just don’t really know what ingredients they put in my food, no to mention the quantities for example of processed vegetable oils or sugar. I tried for the longest time to recreate a decent traditional green thai curry at home, that tastes exactly like the one I get at thai restaurants but always failed, until now.
I’d like to share with you my easy, vegan and oil free Green Thai Curry Recipe.
Prep time: 20-30 min.
1 tbsp Green Thai Curry paste (find a decent one with the least ingredients and no sugar/oil)
1/2 can coconut milk
1 tsp galangal
1 tsp lemongrass
1 tsp xylitol or rice mirin
1 tbsp thai basil
1tsp fresh lime juice
fresh chili if not spicy enough and tamari sauce if not salty enough
fresh vegetables (anything you’ve got in the fridge: cucumber, chard, zucchini, green pepper, bok choy, broccoli)
1. Throw the green thai curry paste in a pan and add half of the coconut milk on medium heat, let it bubble until it becomes fragrant for a minute.
2. Add the galangal, lemongrass, xylitol, thai basil + lime juice and reduce to a low heat.
3. Add the rest of the coconut milk and vegetables except your leafy greens as they tend to cook much quicker, let all simmer until your vegetables are tender.
4. Add your leafy greens, give it a taste test and add some some chillies or tamari sauce, if it’s not spicy/salty enough.
5. Enjoy it hot and spicy!