rice

Simple Green Curry

Served over brown rice with shrimp

Served over brown rice with shrimp

I LOVE curries and used to order Thai takeout once a week to satisfy this obsession. I eventually tried making my own and realized how easy it was and how much better I felt afterwards. Take out Thai food is typically made with highly refined oils that can lead to inflammation and bloating. When making curries or other Thai food at home, you can control what goes into your dish and know exactly what you’re eating. I’ll often make veggie-heavy curries when I’m not in the mood for meat because I find them deeply satisfying and filling, especially when served over brown rice. Hope you enjoy!

Ingredients:

(Serves 2-4)

  • 1 eggplant, sliced into 3/4 inch pieces

  • 4 zucchini, cut into 1 inch slices

  • 1 cup of mushrooms, cleaned and roughly chopped

  • 2 cups of spinach leaves

  • 1 medium yellow onion, chopped

  • 1 tbsp coconut oil

  • 1-inch piece of ginger, peeled and chopped

  • 2 garlic cloves, minced

  • 1 lemongrass stalk, outer layers removed and cut into 4 pieces

  • 3-4 tablespoons Thai Green Curry Paste (I use Thai Kitchen because it’s easy to find or this one when I can find it because it has a lot more heat)

  • 1 14 ounce can of full fat coconut milk

  • 1 cup water

  • Juice from 1 lime

  • Salt and pepper to taste

Directions:

Here it is with cauliflower in place of zucchini.

Here it is with cauliflower in place of zucchini.

  • Warm a pot over medium heat. Add coconut oil, onions, and a pinch of salt. Cook and soften for about 10 minutes, stirring occasionally

  • Add ginger and garlic and cook for two minutes, stirring frequently

  • Add curry paste and stir for about 1 minute

  • Pour in the coconut milk and water. Add the lemon grass. Stir.

  • Add all vegetables except for spinach and bring the the mixture to a simmer. Cover with a lid and cook for about 15-20 minutes or until vegetables are cooked through. Add spinach and stir until wilted. Add lime juice.

  • Taste and adjust seasonings: add salt, red pepper flakes or more lime juice if needed

  • Serve

Serving suggestions: Serve over brown rice and garnish with basil and lime wedges

Additional Notes: You can substitute other veggies too, like cauliflower, sweet potato, and chickpeas. You can also throw in some shrimp or other protein. Shrimp only takes about 4 minutes to cook through so add it at the end!

Coconut Rice

I love coconut rice!! It doesn’t take any longer to make than regular rice, and it is so cozy, warming, and flavorful. The aromatic scent from cooking coconut rice is tough to beat, and it pairs perfectly with curries and Thai/Asian inspired sauces. The coconut milk is the perfect way to enhance your meal with healthy fats (great for balancing hormones, absorbing certain vitamins, brain health, and helping to regulate blood sugar levels). Here it is paired with roasted salmon and also served with my ginger lime shrimp.

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Ingredients (serves 2)

  • 1/2 cup uncooked forbidden rice (or brown rice)

  • ¾ cup coconut milk

  • ½  cup water

  • 1 inch piece of ginger, grated

  • 2 garlic cloves, crushed

  • Pinch of salt

 

Directions:

  • In a pot, add rice, coconut milk, water, ginger, garlic, salt - bring to a boil

  • Reduce heat to low, cover and simmer until all liquid evaporates, about 40-45 minutes.

  • Remove from heat, keep covered for 5-10 more minutes.

  • Taste and adjust seasoning, then serve

TIP!!!

Soak your rice overnight (or for 8 hours) with filtered room temperature water and a splash of apple cider vinegar. Rinse and drain before cooking. This process helps remove phytic acid and make grains and beans more digestible. It also releases vitamins in the process, meaning you’re getting even more nutrients. I aim to soak (if I remember) all grains and beans prior to cooking.

For more information, check out this link!