Coconut Green Curry
Ingredients
CURRY
- 2 tbsp coconut oil avocado, or grape seed oil
- 4 cloves garlic minced
- 2 shallot diced
- 1 tbsp ginger minced
- 1 tbsp curry powder* plus more to taste
- 1 1/2 cups spinach slightly thawed
- 2 2/3 cups light coconut milk
- 1 tbsp coconut sugar plus more to taste (or sub stevia or maple syrup to taste)
- 1/2 tsp sea salt to taste
- optional: 2-3 Tbsp cornstarch or arrowroot starch to thicken
FOR SERVING optional
- 2-3 cups cooked white or brown rice
- coconut curried greens
- tofu
- cilantro, toasted coconut, and red onion
Instructions
- Heat a large, rimmed skillet or pot over medium heat. Once hot, add oil, garlic, shallot, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned.
- Add curry powder and spinach and cook for 3-4 minutes, stirring occasionally. Then add coconut milk, coconut sugar, and sea salt (about 1/4 tsp to start).
- Heat over medium-high heat until simmering - about 4 minutes. Then remove from heat and carefully transfer the curry to a high-speed blender (or use an immersion blender). Blend on high, covering with a towel to prevent any leaks. At this time you can add some cornstarch or arrowroot starch to thicken and blend once more to fully combine. This is optional but does provide the sauce with more thickness/body.
- While still in the blender. taste and adjust flavors as needed, adding more curry powder for intense curry flavor, sea salt for overall flavor, or coconut sugar for sweetness.
- Transfer curry back to the skillet or pot and heat over medium heat until bubbling. Then reduce heat to low and cook until slightly thickened - about 5-10 minutes.
- While the curry cooks, you can throw in vegetables of choice (i.e. broccoli, cubed sweet potatoes or carrots, additional greens such as kale, etc.).
- Serve curry with brown rice and desired sides/add-ins.
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