Paleo Green Veggie Curry Recipe
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Spicy Thai Green Coconut Curry Recipe
Prep Time
20 mins
Cook Time
30 mins
 

This deliciously spicy, creamy, & flavourful curry dish is packed with veggies, healing herbs & spices, & satiating coconut milk to create a filling meal any day of the week!

Course: Main Course
Cuisine: Thai
Keyword: Healthy Thai Green Curry Recipe, Paleo Green Curry Recipe, Veggie Green Curry Recipe
Servings: 8 servings
Author: Caitlin Iles
Ingredients
  • 1 eggplant, cubed
  • 1 zucchini, cubed
  • 1 tbsp. olive or avocado oil
  • 1/2 tsp. each sea salt & pepper
  • 2 tbsp. coconut oil
  • 2 tbsp. green curry paste you can add extra if you want!
  • 6 cloves garlic, minced
  • 1/2 tsp. ginger, minced
  • 1 stalk lemongrass, chopped into 1 inch pieces & smashed
  • 1 white onion, diced
  • 1 can full fat coconut milk (about 2 cups)
  • 3 cups chicken or veggie broth can use water if needed
  • 1 tbsp. tamari
  • 1 tbsp. fish sauce optional
  • 1 tbsp. rice vinegar
  • 1 tbsp. coconut palm sugar
  • 1 tbsp. nutritional yeast
  • 4 kaffir lime leaves
  • 1 tsp. sea salt
  • 1 cup green or long beans, cut into 1 inch pieces
  • 1 head broccoli, cut into florets
  • 1 red pepper, cut into strips
Instructions

  1. Preheat oven to 400F & line a baking sheet with parchment paper. Toss eggplant and zucchini in olive oil, salt, & pepper. Spread into single layer on baking sheet & roast for 20 mins until browned. Remove from oven & set aside.

  2. While eggplant & zucchini are cooking, place a large saucepan over medium heat.

  3. Add coconut oil to the saucepan and once melted add curry paste. Let the curry paste toast a couple of minutes. It will start to brown, bubble, and stick to the bottom of the pot. This is good news!

  4. Once curry paste is toasted add garlic, ginger, lemongrass, & onions to the pot & stir to combine. Allow to brown an additional 2-3 minutes. Stir in coconut milk and 3 cups of water or broth.

  5. Once mixed together stir in rice vinegar, tamari, fish sauce, coconut palm sugar, nutritional yeast, kaffir lime leaves, & salt.

  6. Cover and bring to a gentle boil then reduce to a simmer 15 minutes. Taste & add extra salt if needed. Stir in broccoli, green beans, red pepper, zucchini, and eggplant five minutes before serving.

  7. Serve over coconut rice with chosen garnishes.

Recipe Notes