Thai Green Curry
by Chef Danya
Blend all ingredients until smooth. Flavor should be sharp in ginger and onions, mildly spiced, slightly acidic, slightly salty and slightly floral from coriander and basil leaves. Color should be a nice bright green.
Once smooth, pour into a pot on medium heat with coconut oil, and sauté until onions and spices are cooked. Color will be slightly darker.
Pour in coconut milk, broth, kaffir leaf and remaining top half of lemongrass. Simmer for 45 minutes uncovered, or until flavor has intensified and broth has reduced slightly. Season with salt.
ENJOY Curry with:
Bell Peppers, Sweet Peas, Spinach, Kale, Roasted Sweet Potatoes
Quinoa, Jasmine Rice, Brown Rice
2 stalks fresh Lemongrass, top half removed and set aside
1 T + 1 t Coriander
1 t Cumin
¼ c Soy Sauce
1 T Brown Sugar
1 Thai Chili, seeds removed
2 Onions, chopped
6 Cloves Garlic, chopped
1 “thumb sized piece” Ginger, chopped
1 T Lime Juice
2 c fresh loose chopped Coriander stems and leaves
½ c fresh Thai Basil
2 T Coconut Oil
2 cans Coconut Milk
2 c Broth
1 dried Kaffir Leaf