Thai Green Curry with Broccoli, Sugar Snap Peas and Cashews
By Sarah Axtell, ND • August 29, 2015
I find it difficult to make a good curry. My ultimate comfort food is thai take-out- so warming, savory and creamy. I think I have finally mastered a homemade curry. You can make this vegetarian if you like with tofu. Or you can use organic chicken or shrimp as your protein source. Enjoy!
- 2 2/3 cup unsweetened coconut cream (I get this at Trader Joe’s- thicker than coconut milk)
- 1 2/3 cups coconut water
- 1 tbsp plus 1.5 tsps chopped fresh ginger
- 3 tbsp Thai green curry paste
- 2 tbsp honey
- 1 tbsp freshly squeezed lime juice
- 4 sprigs cilantro
- 3 fresh basil leaves
- 1/3 tsp curry powder
- 1/8 tsp salt
1. Combine all of the Curry Broth ingredients in a large pot over medium hear. Once the broth starts to simmer, reduce the heat to low and cook for 30 minutes. Do not boil.
- 1 1/2 cups broccoli florets
- 2 carrots, chopped
- 3 ounces sugar snap peas, trimmed
- Protein of your choice-12 ounces extra-firm organic tofu, shrimp or chicken (If you are using tofu, no need to cook in advance. If you are using shrimp or chicken, cook on the stove top in coconut oil in advance)
1. Add the tofu, cooked shrimp or cooked chicken to the broth. Add broccoli, carrots and sugar snap peas. Cook until vegetables are tender, about 8 minutes. Salt to taste.
2. Serve as a soup if you are following a grain-free diet. Otherwise, you can serve over rice. Top with cashews and cilantro. Enjoy!
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.