I remember coming home from work tired, not wanting to cook, and ending up with a thai takeaway. My favorite dish was the Thai Green Curry and I honestly thought it was reasonably healthy – which in some ways it was. But ever since I have “gone alkaline”, I decided to make this myself and make sure it’s super healthy, while making it even tastier. I’m pleased to say that this vegetarian Thai green curry recipe completely replaced my cravings for takeaway food!
This is a really fun dish to make and pretty quick and simple. It really plays with the tastebuds, and you are in complete control of how spicy you make it. I love it VERY spicy!
The ingredients in this dish really do make it a very healthy and alkaline dish. For example, the coconut oil is portrayed as a super food these days, and while I think a lot of the claims are overdone (and not supported by medical research), it definitely is a supremely healthy ingredient.
The same applies for the mushrooms in this vegetarian Thai green curry recipe. Mushroom are equally portrayed as a super food and there’s a lot of truth in it. Take for example Shiitake mushrooms. These Asian treasures have long been proclaimed to be a powerful stimulant to the immune system and clinical trials have shown their powerful effect against high cholesterol. If that isn’t enough to convince you, shiitake mushrooms are also known for their anti cancer effect.
I can go on and on about the heath benefits of the asparagus, the chilies, the garlic and so on, but let’s get to the vegetarian Thai green curry recipe so you can start cooking!
Tasty Vegetarian Thai Green Curry Recipe
2 tsp Coconut oil
1-2 tbsp Green Thai curry paste (more if you like it very hot!)
1 can of coconut milk
100g mushrooms, chopped
6 Small Sweetcorn cobs
6 small Asparagus
Half a green pepper
1/2 cup vegetable stock
3 shallot, finely diced
3 garlic clove, diced
1 red & 1 green chili, deseeded and finely sliced
Sea salt and pepper
A handful of fresh basil leaves
Fry the shallots and garlic in coconut oil. Add the curry paste and stir for about a 5 minutes allowing the spices to release their flavor. Gradually add coconut milk a little at a time, stirring well into the paste. Then add the vegetable stock and bring to a boiling point, then reduce to a simmer.
Add the mushrooms, sweetcorn, pepper and asparagus. Reduce the heat and cook for about 10 minutes.
Add the finely sliced chillies to the pan and cook for a further 5 minutes.
Stir through fresh basil leaves just before serving.
Serve with brown rice (drop a vegetable stock cube into the rice for subtle flavoring and remember brown rice takes longer than white rice to cook!)