Vegetable Green Curry | TCM Nutrition
Vegetable Green Curry
Healthy Green Curry Loaded With Veggies in 30 minutes!
Yield: 4 Servings
Feeds: 2 - 4 People
Everything about green curry makes me happy!
The creaminess, the flavor, the spice and the subtle sweetness.
Our vegetable green curry is suitable for vegans and non-vegans like as we don't use fish sauce in our recipe. We are all about fresh, organic, and healthy ingredients and this green curry delivers. Loaded with veggies, you'll get the antioxidants, vitamins and minerals to keep you healthy. And you'll be left satisfied with the full fat of coconut milk. This recipe calls for jasmine rice, but feel free to substitute with cauliflower rice or other alternatives if looking for a low-carb version.
INGREDIENTS:
4 oz of our green curry paste recipe (ready in 10 minutes) or a 2 TBSP of green curry paste from a can (Additional TBSP(s) can be added to increase heat level)
1 can of full fat coconut milk
1 small onion (peeled and diced 1/2 in)
1 medium bell pepper (chopped 1/2 in)
3 medium carrots (peeled and chopped 1/2 in)
1 medium head of broccoli (chopped into small florets)
1 tsp of fresh lime juice
2 tsp of gluten-free Tamari
2 teaspoons of brown sugar, palm sugar or maple syrup (optional - we often omit)
Feel free to change any of these vegetables. We often exchange 3 carrots for 1 sweet potato or broccoli for cauliflower. Remember the best thing about cooking at home is that you have the ability to customize each meal to your taste buds! We like to think of cooking as a palette - cook your way and don't be defined by a recipe.
If you try this recipe, please let us know! Love this recipe? Leave a comment, rate it, and don't forget to tag a photo @northshoreacupuncture on Instagram!
INSTRUCTIONS:
In a medium bowl whisk together gluten-free Tamari and sugar (if adding) then set aside.
Open the can of coconut milk without shaking it. Spoon the solid layer of coconut cream from the top of the can into a large saucepan or dutch oven
Place saucepan/dutch oven with coconut cream over medium heat until it begins to bubble.
Add green curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 2-4 minutes; adjust heat as needed to prevent burning.
Add onion, bell pepper, carrots, and broccoli and stir until vegetables are semi-cooked, 2-3 minutes. (You'll notice that the veggies deepen in color)
Stir in the rest of the coconut milk, bring to boil and reduce heat to low/simmer.
Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and the fresh lime juice; you may use the juice of an entire lime if desired. Stir and mix well.
To serve, place the curry in large soup bowl. If desired, serve over jasmine rice, califlower rice or another alternative.
About Our Acupuncture Clinic:
North Shore Acupuncture and Natural Medicine is an acupuncture clinic in Beverly, MA. We utilize acupuncture, Chinese herbal medicine and natural medicine restore optimal health and wellness. Employing traditional and modern approaches to enhance your health and longevity.
Notes:
Calorie information not available at this time.
