Green curry is an ultimate quest food around our house. So much so, we decided to have a green curry cook-off for the past two weeks! With fingertips numb from deseeding thai chilies and knuckles grated sore from all those spicy rhizomes, I’m happy to report that I think we finally nailed the recipe!
Galangal, the thicker root pictured above next to the ginger, belongs to the rhizome family. Also known as “Siamese ginger” this tuber contains powerful medicinal properties similar to its family members, ginger and turmeric. Its heating qualities promote circulation and digestion. Other benefits of this potent root:
- Anti-inflammatory properties that help reduce achy joints and pain associated with arthritis.
- Contains a host of antioxidants that help minimize the damage caused by free radicals and other toxins in the body.
- Rich source of iron, sodium, vitamin A and C
THAI GREEN VEGETABLE CURRY
Homemade Curry Paste
2 jalapenos, oven roasted whole
3 small thai chilies, deseeded
4 tbsp fresh lemon grass stalk, sliced thin
1 bunch cilantro leaves & stems
½ cup Chinese or Thai basil leaves
2-inch ginger, peeled & grated
1-inch galangal, peeled & grated
2 limes, zested & juiced
2 small shallots, chopped
1-2 cloves garlic
1 ½ tbsp coriander seeds, toasted & crushed
1 tbsp cumin seeds, toasted & crushed
1 tsp black peppercorns, toasted & crushed
4 tbsp tamari, shoyu or coconut aminos
2 tbsp coconut oil or ghee
1 tbsp toasted sesame oil
1 tbsp coconut sugar
Heat the oven to 400 degrees. Remove the stems from the jalapeno. Place whole jalapenos directly on oven racks, roast for 20-30 minutes to soften the flavor. While roasting, heat a small pan on the stovetop. Place cumin seeds, coriander seeds and black peppercorns in the pan to toast. Remove and and place in blender. When ready, remove jalapeno from oven, place in blender. Add remaining ingredients to the blender pitcher and blend until smooth. Transfer to a glass jar and store in your fridge until ready to use. Stays fresh for up to 10 days.
Thai Green Vegetable Curry
2 cans organic full fat coconut milk (or 4 fresh young thai coconuts, instructions above)
4-6 tbsp green curry paste (or to desired taste)
1/2 tsp Himalayan pink salt
In a small saucepan, heat the coconut milk, curry paste and salt. Reduce for 5 minutes on a low heat to thicken. Remove from heat and set aside while preparing the veggies.
2 tbsp coconut oil
1/2 yellow onion, sliced
1 Japanese eggplant, sliced thin & quartered
1 head of broccoli, chopped
1 carrot, peeled with vegetable peeler for flat noodles
2 zucchini, spiralized (or peeled with vegetable peeler)
2 cups snow peas, trimmed
½ cup cilantro, chopped
Chinese or Thai basil, to garnish
In a large wok or soup pot, heat the coconut oil and sauté the onions on medium heat until translucent. Add the eggplant and broccoli. Cook until slightly soft. Next add the peas, zucchini and carrot noodles. Pour the curry sauce over top and stir. Simmer for 5 minutes to heat. Add in the chopped cilantro and stir to combine. Taste and season with salt or more curry paste if desired. To serve, pour vegetables and sauce over a big serving of brown rice. Garnish with extra cilantro and basil.
Yield: 4 servings