Super Green Coconut Curry {New Year Reset Day 16}

Super Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.com

Eating my greens has never been a challenge for me.  My mother always loves to remind me that I was one of those weird babies that ate endless jars of creamed spinach and green beans. I don’t know why but I am always truly perplexed when I come across people that hate vegetables.  I think my life would be a lot less interesting if I didn’t eat vegetables.  They add such a great variety of tastes and textures and best of all you can eat your fill of them without feeling guilty.

Super Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.com

Super Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.com

Maybe I’ve gone a bit overboard with this super green coconut curry, but I don’t think so.  I’ve been making a variation of this dish for quite some time and never get tired of it.  You can add tofu, cod, shrimp or even roasted chicken if you want to make it a bit more filling but I think it makes a great lunch as is.  You could also consider serving it over your favorite grain or rice to bulk it up a bit.

Super Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.com

Esentially, I make this curry when I have a backlog of ingredients hanging out in the refrigerator. Rather than toss them all into the compost bin, I gather the bits and pieces in the produce drawer and add them to this delicious broth.  To keep things lighter I use a combination of coconut milk and water but you could also use all coconut milk for a richer broth or a can of light coconut milk instead.

Super Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.comSuper Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.com

Super Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.comSuper Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.com

The curry comes together really quickly once you make the paste.  If you don’t have a small 1 cup food processor, you can make it in a blender and add some of the coconut water to get the mixture going.  A mortar and pestle will also work, you just want to crush the ingredients so they will infuse well into the broth.

Super Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.com

Super Green Coconut Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
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!
Ingredients
  • 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
Instructions
  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.

 

Super Green Coconut Curry {New Year Reset Day 16} | www.scalingbackblog.com

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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