If it were down to food and people positivity, I'd be living in Thailand. If I had to eat only one meal a day, it would be an intense battle between pasta and green thai curry. Good curry not only tastes amazing, but it also gets your metabolism going, improves blood circulation and boosts your immune system.
Needless to say, I jump at every opportunity to eat at a Thai restaurant. But one thing has been bothering me: I just don't really know what ingredients go into my food, not to mention the quantities of processed vegetable oils or sugar. I tried for the longest time to recreate a decent traditional green thai curry at home that tastes exactly like the one I get at thai restaurants. I've always failed, until now.
I'd like to share my easy, vegan and oil-free Green Thai Curry Recipe.
Easy, Vegan, and Oil-Free Green Thai Curry
Serves 1-2| Prep time: 20-30 min.
- 1 tbsp Green Thai Curry paste (find a decent one with the least ingredients and no sugar/oil)
- 1/2 can coconut milk
- 1 tsp galangal
- 1 tsp lemongrass
- 1 tsp xylitol or rice mirin
- 1 tbsp thai basil
- 1 tsp fresh lime juice
- fresh chili if not spicy enough, tamari sauce if not salty enough
- fresh vegetables (anything you've got in the fridge: cucumber, chard, zucchini, green pepper, bok choy, broccoli)
- Cooked rice, to serve with curry
- Throw the green thai curry paste in a pan and add half of the coconut milk on medium heat, let it bubble until it becomes fragrant for a minute.
- Add the galangal, lemongrass, xylitol, thai basil + lime juice and reduce to a low heat.
- Add the rest of the coconut milk and vegetables except your leafy greens as they tend to cook much quicker, let all simmer until your vegetables are tender.
- Add your leafy greens, give it a taste test and add chillies or tamari sauce, if it's not spicy/salty enough.
- Top with more thai basil, lime and spring onions.
- Enjoy it hot and spicy!