Green Curry
Try this Green Curry recipe, or contribute your own.
Try this Green Curry recipe, or contribute your own.
- curry
- for serving optional
- 4 cloves garlic minced (2 tbsp or 12 g)
- 2 tbsp (30 g) coconut avocado, or grape seed oil
- 2 shallot, diced
- 1 tbsp (3 g) minced ginger
- 1 tbsp (3 g) curry powder plus more to taste
- 8 ounces (227 g) frozen spinach (~1 1/2 cups) slightly thawed (can try fresh, but i didn't test it that way)
- 2 2/3 cups (620 ml) light coconut milk* (~1.5 14-ounce (414 m
- 1 tbsp (12 g) coconut sugar plus more to taste (or sub stevia or maple syrup to taste)
- sea salt to taste (~1/2 tsp)
- optional: 2-3 tbsp (14-21 g) cornstarch or arrowro
- 2-3 cups cooked white or brown rice (see this method for br
- coconut curried greens
- quick + easy crispy tofu
- fresh cilantro toasted coconut, red onion
- Carbohydrate 4.652 g
- Cholesterol 0 mg
- Fat 1.1048 g
- Fiber 2.65600006103516 g
- Protein 1.0128 g
- Saturated Fat 0.17896 g
- Serving Size 1 1 (235g)
- Sodium 4.16 mg
- Sugar 1.99599993896484 g
- Trans Fat 0.2772 g
- Calories 26 calories
Step-by-step
- Heat a large, rimmed skillet or pot over medium heat. Once hot, add oil, garlic, shallot, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned.
- Add curry powder and frozen spinach and cook for 3-4 minutes, stirring occasionally.
- Then add coconut milk, coconut sugar, and sea salt (about 1/4 tsp to start).
- Heat over medium-high heat until simmering - about 4 minutes. Then remove from heat and carefully transfer the curry to a high-speed blender (or use an immersion blender). Blend on high, covering with a towel to prevent any leaks. At this time you can add some cornstarch or arrowroot starch to thicken and blend once more to fully combine. This is optional but does provide the sauce with more thickness/body.
- While still in the blender. taste and adjust flavors as needed, adding more curry powder for intense curry flavor, sea salt for overall flavor, or coconut sugar for sweetness.
- Transfer curry back to the skillet or pot and heat over medium heat until bubbling. Then reduce heat to low and cook until slightly thickened - about 10 minutes.
- While the curry cooks, you can throw in vegetables of choice (i.e. red pepper, cubed sweet potatoes or squash, additional greens such as kale, etc.).
- Serve curry with brown rice and desired sides/add-ins. Best when fresh, though leftovers store well in the refrigerator up to 4 days.
My Simple Green Curry: A Weeknight Staple
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. Between school pick-ups, work deadlines, and managing household chores, whipping up something elaborate often falls by the wayside. That’s why I’ve developed a love for quick, easy recipes that don’t compromise on flavor. This Green Curry is my go-to weeknight dinner – it's ready in under 30 minutes and is packed with fresh, vibrant flavors. The best part? It’s incredibly adaptable. I can easily adjust the ingredients to use up what’s already in my fridge, making it a fantastic solution for minimizing food waste.
This Green Curry recipe isn't just about speed; it’s about flexibility. Some nights, I'm craving a hearty meal, so I'll add chunks of sweet potato or chicken for extra protein. Other times, I prefer a lighter dish and simply serve it over brown rice with a side of steamed greens. The creamy coconut milk base provides a satisfying richness that always hits the spot, and the subtle hint of spice adds just the right amount of warmth without overwhelming the palate. The beauty of this recipe lies in its simplicity. It’s a blank canvas where you can unleash your creativity and tailor it to your preferences. Feeling adventurous? Add a squeeze of lime juice at the end for a zesty twist. Want to make it spicier? Throw in a few chopped chilies. The possibilities are truly endless.
Beyond the Recipe: A Celebration of Simplicity
I find that the most rewarding meals are often the simplest ones. There’s a certain satisfaction in creating something delicious and nourishing from humble ingredients, and this Green Curry embodies that perfectly. It's not about following a recipe religiously; it’s about understanding the basic principles and then letting your intuition guide you. Cooking should be an enjoyable process, not a stressful chore. This recipe allows me to de-stress after a long day, creating a peaceful moment in my busy life. The aroma of simmering coconut milk and fragrant spices fills my kitchen, instantly transforming it into a haven of warmth and comfort.
I often find myself adapting this recipe based on what's on hand. Sometimes I use fresh spinach instead of frozen, and other times I add leftover cooked chicken or tofu for extra protein. The key is not to be afraid to experiment! Don't be afraid to deviate from the instructions and make it your own. The beauty of cooking lies in its versatility; it’s an ever-evolving journey of experimentation and discovery. Embrace the unexpected, and enjoy the process of creating something unique and personal.
More Than Just a Meal: A Connection to Wellness
For me, cooking is more than just preparing food; it’s a way to connect with myself and my family. It’s a mindful practice that allows me to slow down, appreciate the simple things, and nourish both my body and my soul. The preparation itself, from chopping the vegetables to the satisfying sizzle of the garlic in the pan, is a form of meditation for me. It allows me to disconnect from the day's stresses and focus on the present moment. Sharing this meal with my family adds another layer of warmth and connection, creating cherished memories around the dinner table.
This Green Curry isn't just a delicious meal; it's a symbol of balance in my often chaotic life. It’s a reminder that even amidst the busyness, I can still find time to nourish myself and my loved ones with healthy, flavorful food. And that, in itself, is a priceless reward.
Serving Suggestions & Variations
This versatile Green Curry pairs wonderfully with a variety of sides. I frequently serve it with:
- Brown rice
- Quinoa
- Steamed vegetables (broccoli, carrots, green beans)
- Naan bread
- Coconut rice
For a protein boost, consider adding:
- Cooked chicken or tofu
- Shrimp
- Lentils
Feel free to adjust the spice level to your preference. For a milder curry, reduce the amount of curry powder. For a spicier kick, add a few chopped chilies or a dash of chili oil.
Storage and Leftovers
Leftover Green Curry can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
This simple, adaptable recipe has become a cornerstone of my weeknight dinners. It's a testament to the fact that healthy, delicious meals don't have to be complicated or time-consuming. With a little creativity and a dash of love, you can transform ordinary ingredients into an extraordinary meal that nourishes both your body and your soul.
