Why Thai Green Green Curry? Cause today we're loading up on healthy greens, Son! We're going vegetarian today – vegan even! Clearly, I'm still being influenced by my friends at Thug Kitchen!
Lies! This isn't vegan after all. It wouldn't be that hard to make it vegan though… axe the fish sauce and replace the ghee with coconut oil. Done. Take that! Another Pegan (paleo vegan) recipe.
OK, take a couple minutes to be entertained by this ad. No, I'm serious: make the time to watch this (but make sure the kids aren't in earshot):
Thug Kitchen has this great cookbook Eat Like You Give a F*ck. I still need to paleo-ize some of their recipes.
But for now, I want to share some great Thai Green Green Curry. If you've read much on this site, you'd know that I love Thai food and that Thailand has a special place in my heart.
This may be too spicy for some. Just cut out the chili peppers if that's the case.
- 1/2 onion (chopped)
- 4 mushrooms (chopped)
- 1–2 green chilies (finely diced)
- 1–2 lime leaves (fresh, frozen, or dried – finely chopped)
- 1 can coconut cream
- 1 clove garlic (crushed)
- 2 Tbsp green curry paste
- 1/2 medium broccoli (chopped)
- 1/2 medium zucchini (chopped)
- 1 green bell pepper (chopped)
- 1/2 tsp fish sauce
- 1/2 Tbsp lime juice
- 1/2 cup cashews
- Salt to taste
- 1 Tbsp ghee (or coconut oil)
- In a large pot melt ghee (or coconut oil) and cook onion, mushrooms, chilies, and lime leaves.
- Sprinkle with some salt, about a teaspoon.
- Once onion is translucent, mix coconut milk and curry paste together in a container, then pour into pot along with garlic, broccoli, zucchini, bell pepper, fish sauce, and lime juice.
- Cook until vegetables are desired texture.
- Salt to taste, and stir in the cashews.
- Close your eyes and imagine the warm humid air of Thailand, and enjoy!
- Cuisine: Thai