Vegetable Thai Curry

I love Thai food because most of their dishes (at least the ones i like) are dairy free! They are known to add immune boosting and disease fighting herbs and spices such as turmeric, coriander, lemongrass, and fresh chillies. I also love how they have variety of healthier noodles to choose from made from rice and buckwheat such as pad noodles and soba noodles. The best part is that they love to use many yummy and exotic vegetables :)

Last night I really felt like having their green curry with rice, so i made a healthier version of the green curry by making the curry paste on my own rather then buying it ready at the grocery store as it probably contains some sort of additives or preservatives. I also used organic light coconut milk and added all the vegetables available in the fridge. I served it with brown rice and it was so delicious!

Recipe

Curry Paste Ingredients

Lemongrass - blended with water to get a paste

A bit of grated ginger

A clove of garlic

1/4 onion

2 chilis without seeds (you can keep the seeds if you prefer spicy)

A bit of coriander 

1/2 tsp of turmeric 

1 tsp of mixed seasoning

1/2 a lime

Blend all ingredients and keep aside.

On a large pan, sauté whatever vegetables you like with some coconut oil (check out my glossary to read about coconut oil's benefits). I used whatever i had in my fridge which happened to be broccoli, cauliflower, papaya, sweet potatoes, carrots, string beans, mushrooms and zucchini. Season it with red chilli flakes, salt & pepper and any other seasonings you like. 

Cover and set aside on low fire.

On another large pan, heat a little bit of coconut oil and sauté some onions, organic yeast free vegetable cube (you can find this in Lulu), the blended curry paste, organic coconut milk and half a lime. 

Cook on medium fire for a while until it thickens a bit then add the lemongrass, vegetables from the other pan, a bunch of spring onions and some frozen spinach and peas.

Serve with some rice and enjoy :)