Vegetable Green Curry

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

This aromatic curry has just the perfect balance of spicy, sweet and savory. It´s quite simple to make thanks to ¨Thai Kitchen´s¨ flavorful green curry paste. Instead of using the traditional canned coconut milk that most recipes use, we have simmered this curry in fresh coconut made with the NutraMilk. Its lighter than canned coconut so you obtain a curry that has less calories, but still has a lot of flavor and all the healthy nutrients from coconut.

For more information about different ways of making coconut milk with the NutraMilk, click here.

INGREDIENTS

For Green curry

• 1 small eggplant, cubed
• 1 zucchini, sliced
• 1 small bunch broccolini
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms of choice
• 1 cup snap peas, snow peas, or green peas
• 4 cups coconut milk made with the NutraMilk
• 6 tbsp. green curry paste (I used Thai Kitchen bran - add more for spicier, more intense curry, less for milder curry)
• 1-2 tbsp. coconut aminos (or tamari to taste)
• 1-2 tbsp. coconut sugar, palm sugar, or maple syrup (optional)*
• 1 tbsp. coconut oil
• salt and pepper to taste

For Coconut Milk (yields 6 cups)

• 2 cups (160g) of unsweetened
• 1 ½ quarts (6 cups) of water

For serving (optional)**

• White rice, brown rice, quinoa, or cauliflower rice
• Protein of choice (such as tofu, tempeh, chicken, or shrimp)
• Cilantro
• Lime wedges
• Hot sauce of choice

INSTRUCTIONS

• Making coconut milk from dehydrated coconut
  • Place the unsweetened dried coconut in the NutraMilk container.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Open the container lid and add 1 cup of water. Replace lid.
  • Press Butter cycle, set for 1 minute.
  • Press Start.
  • Repeat this step for each cup of water, until you have used all 6 cups.
  • Press Mix (do not change the default time)
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

-you can use more or less water depending on how full-bodied you want the milk to be.

• Heat a large pot or Dutch oven over medium heat. Add coconut oil and sauté onion and garlic a few minutes until translucent. Add bell pepper and mushrooms and sauté a few more minutes. Season with salt & pepper

• Add tamari and mix.
• Meanwhile, in a small bowl add green curry paste and 1 cup of coconut milk and whisk until combined. Pour over the veggies and cook for a few minutes and allow them to infuse in the rich curry paste.
• Add the rest of the coconut milk, sugar if using. Let the curry simmer for about 10-15 minutes.
• Add broccolini and snap peas at this point. Taste and adjust seasoning. Add more Green curry paste for a more intense curry, adjust salt and pepper and simmer until tender.

• Serve over grain or choice or cauliflower rice. Garnish with fresh cilantro and a slice of lime.
• You can refrigerate left overs for about 5 days or freeze up to 1 month. Enjoy!

Notes:

*Omit sugar if you are on paleo, keto, whole-30 meal plan.

**Omit grains if you are on paleo, keto, whole-30 meal plan. Serve with cauliflower rice or protein of choice.