how to whip up a simply green {curry} sauce that saves the day {or meal}
green curry paste
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}:
green curry paste recipe
blend together until smooth:
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)
3-4cloves 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