how to whip up a simply green {curry} sauce that saves the day {or meal}

how to make an easy green curry sauce

it’s so hard to believe the holidays are over, and as much as i enjoy the {oh so wonderful} break from routine, it often takes quite a toll on our diets and waistlines (but oh how good it was while it lasted). it took me a few reluctant days in the new year (happyhappy new year!) to realize (or accept) it was time to make changes to the way were eating. time to get back to eating more real, unprocessed, lighter, let’s just call it “g r e e n” foods. yes, that meant back to green smoothies, other smoothies, kale in (almost) everything, lettuce wraps, quinoaquinoaquinoa, salads, salads, and more salads, hello, arugula! hard boiled eggs, and endless amounts of tuna salad! but a family has to eat a nice warm meal once in a while (especially the ones who behaved over the holidays). that’s why this light and green (seriously delicious) curry sauce/paste came about to accompany the simple chicken tenders and vegetables planned for dinner. some of us enjoyed the resulting warm, satisfying, comfort-giving curry with a side of jasmine rice while others (me) had a few spoonfuls of fluffy steamed quinoa instead (not bad at all after a day of just greens). this versatile sauce can be used with any meat, fish, or vegetables to create a “curry” that will always satisfy beyond imagination. add a few kefir lime leaves to the pot while simmering to take it to another level. the smell that surrounds you while it cooks? as delicious as every bite. noosh-e-jan!

{easy, light, delicious green curry sauce for about 4-6 servings}:

blend together until smooth:

easy green curry recipe

  • 1 large bunch (1-1.5 cups) organic cilantro, roughly chopped
  • 1 jalapeño pepper or other hot pepper of choice (use according to taste for spiciness)
  • 1 lime, freshly squeezed
  • a chunk of fresh ginger, peeled (about 2-3 tbs)
  • 3-4
    cloves of garlic, peeled
  • 1 small shallot, peeled
  • 3-4 stalks of lemongrass (remove the outer rough parts)
  • 1/2-1 cup coconut milk
  • 2-3 tsp raw honey or brown cane sugar
  • 2-3 tbs fish sauce or soy sauce (or a pinch of sea salt)

sauté the meat/vegetables of choice on high for about 7-10 minutes in 1 tbs virgin unfiltered coconut oil, then add the green sauce and 5-8 kefir lime leaves. bring to a soft boil, reduce heat and simmer for about 30-40 minutes. for best results sauté (fry) the sauce separately in 1-2 tsp coconut oil for about 5 minutes on high heat while stirring before adding to meats/vegetables. sprinkle with fresh cilantro prior to serving with jasmine rice or steamed quinoa.

easy green chicken curry

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{quick-easy-goodforyou} chicken tender stir fry

to make this dish you can use any vegetables you have available or prefer. mushrooms, celery, broccoli, cabbage, and japanese eggplants all work very well.  today i happened to have red bell peppers and zucchinis-onions are always a good addition. when i was writing down the ingredients for this (really easy) dish i realized how hard it is for me to put down precise amounts (or measurements) for my recipes-i typically eyeball most of the ingredients-then adjust, add, subtract, and revise as i go (and tasting is essential). this method tends to work for me most of the time but lets me down often when i (attempt to) bake. this stir fry is the type of dish that allows you to play a little-add a bit more of this and a little less of that, substitute one herb for another- – -have fun with it, and make sure to taste as you go. enjoy. the cooking should really be at least as much fun as the eating!

{basic} ingredients for 2-3 servings:

  • a WOK
  • 10-12 organic chicken tenders-cut in 4 or 5 pieces each
  • 2 garlic cloves-finely chopped (minced)
  • a sliver of fresh ginger-finely chopped (minced)
  • 1 onion-cubed
  • 1 organic red bell pepper-cubed
  • 2 zucchinis-cubed
  • 1-2 tbs coconut (organic unrefined) oil or other vegetable oil
  • 2 tbs soy sauce or liquid aminos
  • 1 tbs coconut meal/flour (or corn starch)
  • 1 tsp red pepper flakes
  • sesame seeds
  • 1 tsp sesame oil 
  • cilantro leaves for garnish

*for the marinade combine: minced garlic & minced fresh ginger,  sesame oil, soy sauce, coconut meal/flour (or corn starch) & red pepper flakes (for spicy)*
marinate cut chicken with garlic, ginger, soy sauce (or braggs liquid aminos), red pepper flakes, sesame oil, and coconut meal (or corn starch), and ideally let it rest for about 15-20 minutes-heat 1/2 of the coconut oil in the wok, then add chicken and stir fry until chicken is fully cooked, stirring constantly. add some cracked black pepper if you’d like, then remove from heat and put aside in a bowl.

heat the remaining oil in the wok (do not rinse out or wash), then add the cubed (to about the same size) vegetables, a dash of soy sauce if needed, then stir fry for 3-4 minutes until vegetables are just tender.
add the chicken back to the wok with the vegetables and stir fry together for another minute or two (if it seems too dry you can add a few tablespoons of chicken broth) add some cilantro leaves to the wok and quickly combine everything together before serving. top with a few more fresh cilantro leaves. sprinkle with sesame seeds. serve with brown or jasmine rice. y-u-m!
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