Thai Green Curry, with Jasmine Rice & Avocado

Curry is something I love making when its towards the end of your week and you have some produce that needs to be used up before going bad.  Its just one of those things, where as long as you have the base sauce, you can really add just about any ingredients to give it substance.  Topping the curry with avocado, and serving with fresh jasmine rice, just adds that extra indulgence, and creaminess to the dish that makes it that much more enjoyable.  If you also like to make yours on the spicier side, the avocado and rice help to mellow out some of that heat! I also love green curry especially, because it has a pretty mild flavor profile, but can really be enhanced or adjusted to your liking easily.  Like a bit more spice? Add more jalapeno.  Don’t like asparagus? Leave it out! Its that simple.  Plus almost any vegetable tastes great in curry, so anything thats about to go bad, you can toss in there to use up.  Curry also makes amazing leftovers, which is just another reason why we love it so much!  Thank you guys for viewing our Green Curry recipe! We hope you enjoy it!

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INGREDIENTS

  • 2 cans coconut cream
  • 1-2 cups unsweetened coconut milk (canned works better)
  • 1-2 red potatos
  • 1 green bell pepper
  • 1/2 yellow onion
  • 3-4 stalks of asparagus
  • small handful of green beans
  • 1 zucchini squash
  • small piece of ginger, minced
  • 1 garlic clove, minced
  • 1 small head of broccoli
  • 1 lime
  • 1 jalapeno pepper
  • 1 stalk of lemongrass
  • 1 bay leaf
  • 1/4 cup fresh coriander (cilantro)
  • 1/4 tsp ground coriander
  • 1/4 tsp garlic granules
  • 1/4 tsp onion granules
  • 1/4 tsp white pepper
  • 2 tbs thai green curry paste
  • 1/2 tbs pink himalayan salt
  • 1/2 tbs black pepper
  • 1 avocado
  • jasmine rice
  • hepp’s salt co. ‘thai ginger’ salt *optional

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DIRECTIONS

  • Cook your jasmine rice according to the package.
  • In a large stock pot, add the coconut cream, coconut milk, curry paste, spices, lemongrass, juice / zest of the lime, and bayleaf to a simmer.  Cook down for about 10-15 min, just keeping it at a simmer – not a roaring boil.
  • While your sauce is cooking, chop all of your veggies.  You want to chop everything, besides the fresh ginger and fresh garlic, to about the same size to insure that they all cook evenly.
  • Add your veggies to the coconut milk, and let that mixture simmer until all of your vegetables are cooked through.
  • After your rice is finished, press one serving into a small bowl tightly, and flip the rice out upside down into a large bowl, so you have a round mound of rice in the center.  Plate your curry around the edges, top with fresh jalapeno & avocado slices, as well as some cilantro, and hepp’s salt co. thai ginger salt *optional
  • Serve and enjoy!

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