Forgot Your Password?

Create an Account

Mains

Coconut Green Curry

Once again, coconut is the star of the dish. It definitely pays to have all of the fresh herbs and spices to make a flavourful paste, then adding some cooling Coconut Paste to create a balanced, creamy and healthy bowl of goodness. I decided to make this one extra green, but with all the great fresh produce around, use any vegetables you want!

Coconut Green Curry

Print Recipe

Serves 3-4

ingredients

2 tbsp Coconut Paste
1 tbsp Coconut Oil see product
2 tbsp Shredded Coconut see product
1 cup of coconut milk
¼ cup Raw Cashews
1 bunch of asparagus
1 head of broccoli
1 stick of lemongrass
1 bunch of coriander
½ bunch of Thai basil
2 limes
1 ½ red onion
2 cloves of garlic
1 green chili
2 red chilies
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp sesame oil
1 cup of brown rice
salt

method

Step 1Toast the cumin and coriander until they become fragrant and begin to smoke. Grind the spices in a mortar and pestle then process with the fresh coriander, the rind and juice of 1 lime, half the red onion, garlic, green chilli, half of the basil, lemongrass and 1 tsp of the Coconut Oil. Blend until smooth and set aside.
Step 2Heat the remaining Coconut Oil in a pan and fry the remaining red onion for 5 minutes.
Step 3Add the paste and cook for a few minutes before adding the Coconut Paste, Shredded Coconut, 1 tsp of salt and the coconut milk. Heat gently for a further 5 minutes and then using a stick blender, process until smooth and creamy.
Step 4Cut the asparagus into thirds, removing the woody end and separate the broccoli into florets. Blanch for a minute or two, or until their colour becomes vibrant. Drain the vegetables and toss with some salt, the remaining basil and the sesame oil.
Step 5Heat a hot small pan and dry fry with cashews until golden, adding some salt and Coconut Oil if you wish.
Step 6To serve spoon a serving of rice in a bowl, a generous ladle of the curry sauce and top with the vegetables, some Cashews, lime wedge and fresh red chilli.