So Fresh And So Green Green Curry Paste

Nicole Poirier is the owner of and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 4-6 servings

Prep Time Cook Time Total Time
10 mins 15 mins 25 mins
  • 3 Tablespoons Thai Five Blend
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 – 3 green chills, depending on how spicy you like it!
  • 1 can coconut milk
  • ½ teaspoon sea or Himalayan salt OR 1 Tablespoon fish sauce for traditional OR 1 Tablespoon coconut aminos for vegan Paleo OR 1 Tablespoon tamari
  • 1 Tablespoon coconut or palm sugar
  • 2 – 3 cups of chopped vegetables of your choosing – mushrooms, yellow onion, chinese eggplant, carrot, summer squash, butternut squash, sweet peppers, sweet potato, green beans – what have you!
  1. First, toast the cumin and coriander in a nonstick frying pan until fragrant. Remove from heat.

  2. Combine the Thai Five blend, toasted spices, and chilis in a food processor and process until well combined. This is your green curry paste. You will have around 4 tablespoons, enough for 4 curries depending how strong you like your flavor. Sore extra in an airtight jar in the refrigerator.

  3. Pour the can of coconut milk into a 2 quart saucepan over high heat. Stir in the paste, salt, and sugar until thoroughly combined. It should start bubbling at the edges fairly quickly – reduce heat to medium-high when it does.
    Add your onions and harder vegetables first – carrot, sweet potato, etc. Let simmer for 5 minutes. Then add the softer vegetables – peppers, snow peas, eggplant, mushrooms – and simmer for an additional 5 – 8 minutes.

  4. CAN YOU BELIEVE YOU’RE DONE?! Serve over rice, cauliflower rice, spaghetti squash, or noodles of your choosing. Delicious!

Link to the original recipe here.

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