Thai Green Curry and Giveaway Winner

First! The winner of the Arbonne sea salt scrub is Holli Rosdail. Congrats! Please leave a comment below with your email address within 24 hours to get your prize or another person will be chosen.

I absolutely love thai green curry. It's creamy, flavorful, warm, and filling. Oh and so healthy! A few years ago I started making a thai recipe from a cookbook that a friend gave me called Rebar. Each time I put my own variation on it depending on what I'm in the mood for or have on hand. Sometimes I add sweet potatoes. I've made it with tofu (first marinated in tamari and sesame oil), and lately I've made it with chicken or beef. Swap out any of the veggies I've called for.

Thai Green Curry

1 eggplant, peeled and diced + coconut oil

1/2 teaspoon coconut oil

1 medium onion

4 tablespoons green curry paste

1 can coconut milk

1/4 cup water

1 zucchini, diced

1 red pepper, diced

1 1/2 cups sliced or quartered mushrooms

Cubed, cooked protein of choice (tofu marinated in tamari is delish!)

2-3 tablespoons tamari

3 tablespoons fish sauce or more tamari

Garnish

Fresh basil, mint, and/or cilantro

Fresh lime juice

peanuts or cashews, chopped

Heat a few spoonfuls of coconut oil in a large frying pan and cook the eggplant with a few generous pinches of salt over medium/high heat until golden and cooked through. (Note: eggplant sucks up oil like a sponge so use enough and add a little water part way through. Salt is all necessary with eggplant).

Transfer to a bowl.

Heat the coconut oil in a large pot on medium heat. Add the onion and cook a few minutes. 

Add the curry paste and slowly whisk in the coconut milk. 

Turn up the heat and add the veggies, tamari, and fish sauce. Simmer until the veggies are cooked to the doneness of preference.
Stir in the cooked eggplant and protein.

Yumm, crunchy cashews on top at always a must!

Have you ever made a thai curry? I hope you try this one!

Shared at Wellness Weekend, Slightly Indulgent Tuesdays