In our house, a curry is almost too mild, using just a hint of flavour to cater for hubby’s almost dislike of spicy food. I’d have to admit he tolerates eating curries, advising me to put very little in the mix (guess he knows I’m a bit heavy handed, adding more rather than less). Asian restaurants are avoided like a plague and Indian food is eaten when the food is mild.
To make the recipe easy, I’ve used store bought green curry. Make sure you buy a bottle with very little sugar, remember to read the label. As another way of simplifying the recipe, I’ve said to add several cups of vegetables that you prefer. Using an authentic Thai eggplant, which is a golf ball sized eggplant, might be hard to find, as they’re usually only available in larger city markets, so use whatever you can find. The addition of lime juice after cooking is crucial, as it improves the flavour considerably.
· Curry powder is a popular spice mix that has a number of valuable health benefits, including the prevention of cancer, protection against heart and Alzheimer’s disease as well as pain and inflammation. It also improves bone health, boosts immunity, and increases the liver’s ability to remove toxins from the body.
1 tablespoon coconut oil
2 tablespoons green curry, to taste
1 onion, sliced
3 garlic cloves, minced
3½ cups vegetables, like Thai eggplants, red/green capsicums, broccoli, zucchini, carrot, snow peas, red chilli, all chopped
1 tablespoon coconut sugar
1 tablespoon tamari
400 ml coconut milk
Thai basil, optional
Heat coconut oil in a pan, add green curry and stir to combine. Add onion slices and sauté for about 5 minutes until translucent. Add garlic and stir. Add vegetables, salt, black pepper, coconut sugar, tamari and coconut milk and cook on simmer until the carrots are slightly tender, 15-20 minutes. Add lime juice and Thai basil, stir and serve with rice or naan bread. Enjoy!