Healthy Thai Green Curry recipe
Step away from the take away and whip up this super simple, surprisingly virtuous Thai Green Curry instead
Thai Green Curry: healthy recipe by Stephanie Achar
Step away from the take away and whip up this super simple, surprisingly virtuous Thai Green Curry instead. Culture Whisper's food and nutrition expert shows you how to give this Asian favourite a healthy twist.
THAI GREEN CURRY
This Thai green curry is warming, comfort food without the extra pounds. It feels light and healthy. I recommend adding plenty of colorful vegetables and greens to provide a wide range of vitamins and minerals. The good fats from the coconut milk and oil will keep you satiated for longer. You can also eat the curry with some unrefined carbs, such as brown rice, or cauliflower rice for an extra boost of vegetables.
INGREDIENTS
Serves 6
3 garlic cloves, finely chopped or minced
6 shallots, sliced finely
40g fresh ginger root, peeled and finely grated
4 lemongrass stalks, finely chopped
½ a bunch of fresh coriander
2-3 green chilies, seeded and finely chopped
2 tbsp Thai fish sauce
1 lime juice
6 lime leaves
2 tbsp coconut oil
600 ml coconut milk
4 tbsp Thai basil leaves to serve (optional)
200 g vegetables (I used a stir fry mix with broccoli and green beans)
Sea salt
Freshly ground black pepper
A bunch of fresh coriander to garnish
For the cauliflower rice:
1 large cauliflower head
3 cardamom pods
1 tsp turmeric
METHOD
For the green curry:
Heat coconut oil in a wok and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chilies for 2-3 minutes.
Stir in the coconut milk and cook for 3-4 minutes.
Add the coriander and vegetables and cook for 3-4 minutes until the fish is cooked through. Stir in the fish sauce and lime juice.
For the cauliflower rice:
Cut the stalks from the cauliflower, remove the leaves and pulse the rest in a food processor to make grains the size of rice.
Heat 1 tbsp of coconut oil with the cardamom pods over a medium heat. Add the cauliflower and turmeric. Sauté for about 5 minutes, stirring occasionally, just until the cauliflower is cooked through and has lost its raw taste.
Season with sea salt and pepper and top up with fresh coriander.
Free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
THAI GREEN CURRY
This Thai green curry is warming, comfort food without the extra pounds. It feels light and healthy. I recommend adding plenty of colorful vegetables and greens to provide a wide range of vitamins and minerals. The good fats from the coconut milk and oil will keep you satiated for longer. You can also eat the curry with some unrefined carbs, such as brown rice, or cauliflower rice for an extra boost of vegetables.
INGREDIENTS
Serves 6
3 garlic cloves, finely chopped or minced
6 shallots, sliced finely
40g fresh ginger root, peeled and finely grated
4 lemongrass stalks, finely chopped
½ a bunch of fresh coriander
2-3 green chilies, seeded and finely chopped
2 tbsp Thai fish sauce
1 lime juice
6 lime leaves
2 tbsp coconut oil
600 ml coconut milk
4 tbsp Thai basil leaves to serve (optional)
200 g vegetables (I used a stir fry mix with broccoli and green beans)
Sea salt
Freshly ground black pepper
A bunch of fresh coriander to garnish
For the cauliflower rice:
1 large cauliflower head
3 cardamom pods
1 tsp turmeric
METHOD
For the green curry:
Heat coconut oil in a wok and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chilies for 2-3 minutes.
Stir in the coconut milk and cook for 3-4 minutes.
Add the coriander and vegetables and cook for 3-4 minutes until the fish is cooked through. Stir in the fish sauce and lime juice.
For the cauliflower rice:
Cut the stalks from the cauliflower, remove the leaves and pulse the rest in a food processor to make grains the size of rice.
Heat 1 tbsp of coconut oil with the cardamom pods over a medium heat. Add the cauliflower and turmeric. Sauté for about 5 minutes, stirring occasionally, just until the cauliflower is cooked through and has lost its raw taste.
Season with sea salt and pepper and top up with fresh coriander.
Free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
