Creamy Green Coconut Curry

Ingredients:

  • 2 tbsp coconut oil

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch ginger, grated

  • 2 tbsp green curry paste (check for gluten-free)

  • 1 can (400 ml) full-fat coconut milk

  • 1 cup vegetable or chicken broth (ensure it's gluten-free)

  • 1 bell pepper, thinly sliced

  • 1 zucchini, sliced

  • 1 cup broccoli florets

  • 1 cup snow peas or green beans

  • 1 carrot, thinly sliced

  • 1 tbsp coconut aminos or tamari (gluten-free soy sauce)

  • 1 tsp lime zest

  • 1 tbsp fresh lime juice

  • 1 tbsp coconut sugar (optional for sweetness)

  • Fresh basil or cilantro for garnish

  • Salt and pepper to taste

  • Cooked jasmine rice or quinoa (optional)

Instructions:

  1. Heat the Oil: In a large pan, heat coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes.

  2. Add Garlic, Ginger, and Curry Paste: Stir in the minced garlic, grated ginger, and green curry paste. Sauté for another 1-2 minutes until fragrant.

  3. Pour in Coconut Milk and Broth: Add the coconut milk and broth to the pan. Stir well to combine the flavors.

  4. Add Vegetables: Add bell pepper, zucchini, broccoli, snow peas, and carrot to the pan. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the vegetables are tender but still crisp.

  5. Season: Stir in the coconut aminos (or tamari), lime zest, lime juice, and coconut sugar (if using). Season with salt and pepper to taste. Let it simmer for another 3-4 minutes.

  6. Garnish and Serve: Remove from heat and garnish with fresh basil or cilantro. Serve hot with jasmine rice or quinoa on the side.

Tips:

  • You can add protein like tofu, chicken, or shrimp for extra heartiness.

  • Adjust the level of heat by adding more curry paste or some fresh chili.

Enjoy your flavorful, gluten-free, and dairy-free curry!

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