Thai Green Vegetable Curry

Spring is really late this year in Finland, and for the past weeks we’ve experienced everything from blizzards and cold wind, to icy rains and freezing fog. It has only been 15 degrees to the highest, which after an Australian summer feels like winter to me. Needless to say warming spicy stew foods and soups have been quite popular in our household. To be honest I think my love for thai curries and indian dahl doesn’t really even depend on season or the temperature.

Of all the curries, thai green curry is my favorite. This time I combined a bunch of different vegetables to create a heavenly delicious blend of all the good nutrients in vegetables and the healing spices of curry. You can make different variations by changing the vegetables or their ratio. Add fresh herbs e.g. parsley or cilantro. And for extra protein tofu or different beans.

Stews make an excellent food prep meal too, as it’s easy (and cheap) to make a big pot of curry and rice ready for the nights you arrive home after a long day on the run, hungry and tired. Because when you couldn’t be any less bothered to cook something reasonably healthy for dinner, it’s easy to end up snacking something not so healthy. And personally nothing comforts me more than knowing there is some Thai Green Vegetable Curry ready to be heated in the fridge when I finish work late and am on the way back home.

I like to serve mine with wholegrain jasmine rice and some fresh greens.

Thai Green Vegetable Curry

(makes 6 servings)

2 cups low-sodium vegetable stock
2-3 teaspoons thai green curry paste*
1 small sweet potato
1 small eggplant
1 head of broccoli
1 medium-sized zucchini
1 red bell pepper
1-2 cups coconut milk
2-3 kaffir lime leaves
3 cm knob of fresh ginger, grated
juice of a lime
2-3 tbsp coconut aminos
salt and pepper to taste

+ wholegrain jasmine rice for serving

*choose one without fish or shrimp sauce/paste

In a large pot bring the vegetable stock to boil. Add all the chopped vegetables, kaffir lime leaves, grated ginger and enough coconut milk to cover the vegetables. Let simmer covered for 20-30 minutes, stirring occasionally.

Check the vegetables. Season with salt and pepper. Let simmer covered for another 5-10 minutes or until the vegetables are fully cooked. Take the pot off from the heat. Add the lime juice and coconut aminos, stir to combine. Serve with some wholegrain jasmine rice. Enjoy!

Thank you for reading!

Have a beautiful day!

xx Ella

follow for more @ellalunamaria

you can also find me on bloglovin’


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