A light, refreshing and uber-healthy take on traditional Thai green curry. You can adjust the amount of chilli you add based on how hot you prefer the curry. Serve with black or brown rice (or mixture of the two).
YIELD
4 servingsPREP
25 minCOOK
40 minREADY
80 minIngredients
Directions
Begin by making the curry paste.
Place all ingredients except for coconut milk in the bowl of a food processor.
Process until it forms a paste, adding coconut milk as necessary.
Set aside, and slice the zucchini diagonally, width wise.
Slice the bell peppers. In a saucepan over medium heat, warm the coconut oil, then add the zucchini and bell pepper.
Sauté until soft, then add the curry paste and remaining coconut milk.
Prepare the lime leaves by removing the central stem, and cutting into thin strips.
Add to pot. Simmer until vegetables are tender; about 30 minutes.
Serve with fresh Thai basil and brown or black rice.
Adapted from wholefamilyfare. blogspot. sg
Buy organic brown and black rice at Mekhala.
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