Super Green Coconut Curry
Prep time
Cook time
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This super green, vibrant curry is non-dairy, vegan and paleo. Using a mixture of coconut milk and coconut water makes a lighter fresher broth that highlights all those lovely greens!
Serves: 4 servings
  • 1 jalapeno, stems and seeds removed
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon lemongrass, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon lime zest, plus 1 tablespoon lime juice
  • 1 teaspoon coconut sugar
  • 1 tablespoon fish sauce or 1 tablespoon soy sauce if vegan
  • 1 teaspoon sesame oil
  • ¼ cup shredded unsweetened coconut
  • 1 tablespoon extra-virgin olive oil
  • 2 cups coconut water
  • 1 cup coconut milk
  • ½ pound Brussels sprouts
  • 3-4 baby bok choy, trimmed and cut into quarters
  • 1 cup snow peas, cut in half
  • 4 cups of mixed greens, such as kale, spinach or chard
  • 1-2 tablespoons lime juice
  1. In a small food processor or high-speed blender, combine the chile, garlic, ginger, lemongrass, cilantro, lime zest and juice, sugar, fish sauce and 2 tablespoons of the coconut water. Process until a smooth paste forms, adding a tablespoon or two of the coconut water if needed to process into a paste.
  2. Remove 1 teaspoon of the curry paste mixture and place in a small bowl. Add the shredded coconut, mix well and set aside while you prepare the rest of the dish.
  3. Heat a large frying pan over medium-high heat, add the tablespoon of olive oil and add the remaining curry paste to the pan.
  4. Cook for 3-4 minutes, until fragrant. Add the coconut water and coconut milk and bring to a simmer.
  5. Add the Brussels sprouts and cook for 3 minutes. Add the bok choy, snow peas and whatever greens you are using. Cook for 2-3 minutes just until the greens are wilted but still bright green. To serve top with a tablespoon of the coconut and curry mixture, a squeeze of lime juice.
Recipe by Scaling Back at