Vibrant Coconut Green Curry
Try this Vibrant Coconut Green Curry recipe, or contribute your own.
Try this Vibrant Coconut Green Curry recipe, or contribute your own.
- 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
- 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
- 8 ounces (227 g) frozen spinach (~ 1 1/2 cups) slightly thawed (can try fresh, but i didn't test it that way)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -4 (76g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 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 5-10 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.
Vibrant Coconut Green Curry: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for recipes that are both quick and flavorful. This Vibrant Coconut Green Curry fits the bill perfectly.
This recipe isn't just fast; it's incredibly versatile. I love how easily it adapts to whatever vegetables I have on hand. One night, it might be bursting with vibrant red peppers and sweet potatoes. Another night, I might add a handful of kale or spinach for extra greens. The coconut milk base is so creamy and rich, it makes even the simplest vegetables taste extraordinary. The subtle sweetness of the coconut sugar balances the spiciness of the curry powder beautifully, creating a harmonious flavor profile that’s both comforting and exciting.
The beauty of this recipe lies in its simplicity. There’s no need for exotic ingredients or complicated techniques. I often make a double batch on the weekend and store the extra in the refrigerator for quick weeknight meals. It reheats beautifully and the flavors actually seem to deepen over time. I often serve this curry over brown rice, adding a sprinkle of fresh cilantro for a pop of freshness. Sometimes, I'll add a side of quick-crispy tofu or some sautéed greens for extra protein and nutrients. The possibilities are endless!
Beyond the Recipe: A Quick Guide to Weeknight Cooking
For busy women like me, efficient cooking is key. Here are some tips that help me manage my time in the kitchen without sacrificing taste or nutrition:
- Meal Prep: I dedicate a few hours on the weekend to chop vegetables and prepare ingredients for the week. This significantly reduces my cooking time during the week.
- One-Pan Wonders: Whenever possible, I opt for one-pan or one-pot meals to minimize cleanup.
- Frozen Vegetables: Frozen vegetables are my secret weapon. They're just as nutritious as fresh, and they save me precious time on chopping.
- Embrace Leftovers: I don't shy away from leftovers. In fact, I often find that the flavors of many dishes improve after a day or two in the refrigerator.
- Stock Your Pantry: Having a well-stocked pantry filled with staples like canned beans, coconut milk, and rice makes it easier to whip up a quick meal on busy evenings.
This Vibrant Coconut Green Curry is more than just a recipe; it's a testament to the fact that healthy, delicious meals can be achievable, even with the busiest of schedules. It’s a flavor-packed escape from the everyday grind, a moment of calm amidst the chaos, and a delicious reward for a day well-spent.
So, the next time you're short on time but craving something flavorful and nutritious, give this recipe a try. I guarantee it will become a weeknight staple in your kitchen, too. Enjoy!
