If you’re into spicy dishes with a rich, full taste, you’re probably going to love this green curry with mushrooms.
Green curry is one of the spiciest of Thai curries, especially the ones from the south region of Thailand.
Authentic Thai green curry is made from green bird’s eye chillies, lemongrass, coriander, basil and galangal among other ingredients.
The coconut milk softens the spiciness a bit, but it is still very fiery, so be prepared for a dish with character!
I love curries of all kinds, such as Massaman curry which is my favorite curry and red curry which is less spicy than then green one. You can prepare many different variations of curry, playing around with different vegetables and they make an amazing, fulfilling meal.
1 large onion
1 clove garlic
1 inch piece ginger
1 stick lemongrass
1 tbsp coconut oil
2 cans full fat coconut milk
1 packet of organic green curry paste
box of mushrooms
optional: 1/4 broccoli
fresh lemon juice
⋅ Chop the onion and lightly fry it in coconut oil until golden.
⋅ Add the minced garlic.
⋅ Cut the ginger in thin slices and add it to the onion garlic mix together with the galangal.
⋅ Cut the lemon grass in pieces and add it to the mix.
⋅ Add the organic green curry paste while stirring.
⋅ Add the coconut milk – use full fat coconut milk- and stir until the curry paste is fully dissolved.
⋅ Cut the potatoes and add them to the pan and the cut broccoli (optional)
⋅ Slice the mushrooms and add them as well.
⋅ Add Himalaya salt to taste.
⋅ Cook on low fire for about half an hour.
Rinse the quinoa.
Instead of white rice which is traditionally served with curries, you can also make quinoa which is a more nutritious alternative.
Use two cups of water per cup of quinoa and cook it for about 25 minutes with a dash of Himalaya salt.
Serve the curry with fresh lemon juice.