I’m always a huge fan of make your own takeout recipes. You truly save so much fat and calories just by making these simple dishes yourself! It may seem a little overwhelming, but most of these dishes are actually pretty simple to make once you break it down.
Over the weekend, I made a pretty darn good coconut green curry. The inspiration was taken from my friends Blue Apron Box. It was my first time exploring this genre of cooking, so if I can do it, I know you can.
Bonus, this recipe is also vegan!
Spicy Thai Coconut Green Curry
Not only is this recipe simple but also very delicious! Serve it up in a nice big bowl with a scoop of white rice!
Ingredients
Method
- Get your rice cooking! Just put 1 and 1/4 cup water and the rice in a pan. Bring to a boil on high and then reduce heat to low and cover for 12 minutes. Remove from heat and fluff with a fork to finish.
- While your rice is cooking, heat a tablespoon of olive oil in a large pot over medium heat. Add your ginger, garlic and white parts of the scallions. Cook for about a minute (stir a lot so that garlic doesn’t burn) until softened. Then add your green curry paste. You may want to add less than I recommend if you don’t like things very spicy. Cook the curry paste for about 2 minutes.
- Add your onions and sweet potatoes. Cook for 5 minutes until the onion has softened. Once it’s soft, add the coconut milk, zest of the lime, soy sauce and 1 and 1/2 cups of water. Cook and stir occasionally for about 10 minutes (or until the potatoes are cooked through and soft)
- After about 10 minutes, add the green beans to the curry and cook 1-3 minutes (or until soft). Remove from the heat and stir in the lime juice.
Just serve it up a nice big bowl with a scoop of white rice! Then top it off with some toasted cashews and a little cilantro if you please.
Give it a try! I promise it’s simple and delicious!
Love always,
Erica
