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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spicy mushroom curry with quinoa

i wish you could smell the amazing aroma that is surrounding me right now: hints of lemon grass and ginger combined with citrus, shallots, garlic, and the earthy smell of mushrooms all wrapped up in the warm and almost exotic scent of coconut milk are enveloping my kitchen and making me hungry. i’m still not sure how the dish will taste, but it’s smelling very promising! recently, one of the lovely followers of this little blog asked me for a {vegan} dish with lots of mushrooms, so i decided to make a thai inspired mushroom curry i’m hoping will please her. for this dish you begin by preparing a {red} curry paste with the following ingredients:  {this recipe makes 4-6 servings}
  • 2-3 thai peppers (or 1/2 jalapeno pepper)
  • 1/2 of a shallot
  • 2 cloves of garlic
  • a large sliver of fresh ginger (2 tsp if minced)
  • 2 stalks of lemon grass (the base only)
  • 1 heaping tsp turmeric
  • 1 tsp red pepper flakes
  • 1 tsp crushed coriander seeds
  • 1/2 of a large lime (or 1 small lime),  juiced
  • 2 tsp unrefined cane sugar
  • 1 tbs tomato paste (or 3-4 tbs strained tomatoes)
  • 2 tsp sea salt
  • 1 tbs unrefined organic coconut oil
1. pulse the ingredients above (minus the coconut oil) together in a food processor to make a smooth paste (add a tsp or two of water if necessary). heat 1 tbs coconut oil in a heavy pot, then add the paste and cook (simmer) for 6-8 minutes on med/low.
sautee quickly together (3-5 minutes on medium/high):

  • 1 cup quartered white button mushrooms, 
  • 1 cup quartered crimini mushrooms, 
  • 1/2 cup quartered shitake or oyster mushrooms 

in a heavy pot with:

  • 1 tbs coconut oil
  • sea salt & cracked pepper to taste 
3. then add to the pot:
  • 2 zucchinis, cut about the same size as the mushrooms
  • 2-3 medium yellow organic potatoes, cubed about the same size as the zucchinis and mushrooms
4. sautee everything together for about 2-3 more minutes, then add

  • 1/2 cup (light) coconut milk
  • 2 tbs water (if necessary)
5. simmer the curry for 20-30 minutes on low heat until the potatoes are tender. serve with cooked quinoa or brown rice and ripe tomato wedges.
the mushrooms, potatoes, & zucchinis simmering in coconut milk
serve over cooked quinoa or brown rice with a few slices of ripe tomatoes
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