Thai Green Curry

Thai Green Curry

thai green curry .jpeg

I absolutely love a good curry and to be completely honest, I’d easily eat it every day with no regrets. The ingredients are super easy to get your hands on for one and they won’t break the bank (a win win situation in my books!).

I really want to start doing a few more international dishes on here, and I’ve reached out to a few of my friends to help me out on this one. What’s better than cooking with people who grew up with curry cooking or dahl stewing away? I have lots of idea up my sleeve, and I’ll leave it at that (gotta keep some stuff on the DL around here).

lunch .jpeg

This weekend I am going to take sometime away from work, and what I mean by that is my other job which is working at a spin studio. As much as I love it, it’s like anything you need a break from it sometimes so you can truly appreciate what you do. With that however I am going to work on some recipes, writing, hanging with the horses, and brunching with the family at one of my favourite restaurants in the city for some good porridge made by my friend who’s a chef there :)

Ok, I hope you guys enjoy this one and with that I am going to drop the recipe below. Please share your recreations with me on Insta, I love seeing them!

Thai Green Curry

Serves: 4

Print the recipe HERE. 

  • 1 Tbsp coconut oil

  • 1 sweet yellow onion (diced)

  • 2 cloves garlic

  • 3 carrots (peeled + diced)

  • 1 head of broccoli forets

  • 1 1/2 cup green beans

  • 1 zucchini (cut into discs)

  • 1/2 cup frozen peas

  • 3 cups vegetable broth

  • 1 can coconut milk (full-fat)

  • 3 tsp green curry paste

  • 1 cup brown rice (optional for serving)

  • 1 handful cilantro (optional)

  • 1 handful crushed cashews

Method: In a dutch oven over medium-low heat, add the coconut oil. Once melted, fry off the onion along with the garlic until soft (about 5 minutes). Next add in the carrots, broccoli, green beans, zucchini, and peas. Add the broth, coconut milk, and green curry paste. Allow the curry to simmer until the veggies have cooked through (approx. 20-30 minutes). Serve over brown rice with cilantro and crushed cashews (optional).



Harissa Roasted Veg + Chickpea Salad w/ Creamy Almond Lemon Dressing

Harissa Roasted Veg + Chickpea Salad w/ Creamy Almond Lemon Dressing

Inspiration: Kelsey Bell of The Mindful Chef

Inspiration: Kelsey Bell of The Mindful Chef

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