[Foodie Friday Recipe] Spicy Green Curry with Herbs

This spicy green curry recipe will help you get a tasty & nutritious meal on the table in under an hour!

Have you ever wondered why many traditional recipes contain so many healthy ingredients? It’s as if our ancestors somehow knew the health benefits of certain foods before science even discovered them!

The truth is that our taste buds (and other elements of the digestive process) actually can recognize what’s good for you, so humans have been seeking out and enjoying healthy foods since LONG before modern science arrived on the scene (otherwise, our species would have died out long ago). (For more on this fascinating topic, check out The End of Craving, by Mark Schatzker – it’s a truly eye-opening read!)

One great example is curry. While there are MANY different types of curry, most versions contain a number of extremely healthy ingredients, including fresh veggies and anti-inflammatory herbs and spices such as turmeric. Interestingly, curry usually combines turmeric with pepper and some type of fat, both of which make the active component – the anti-inflammatory compound curcumin – more available to your body.

This delicious spicy green curry recipe is not only mouthwatering but will also provide nourishment and support for your body with lots of fresh veggies, healthy herbs, and healing spices. It’s light enough for a summer meal, but hearty enough to enjoy year-round.

Feel free to substitute whatever fresh veggies you have available. (Zucchini, broccoli, and/or green beans would all be great additions.) If you prefer a non-vegetarian version, you could also add some diced chicken in step 4.

Spicy Green Curry Recipe with Herbs & Fresh Veggies

Serves: 2-3
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

2 teaspoons Coconut Oil
1 can (14 oz) Coconut Milk
½ teaspoon Cumin Seed
2 cloves Garlic – minced
2 tablespoons Fresh Ginger – minced
1 teaspoon Garam Masala (you can find this online or in a health food store)
2 tablespoons Thai Green Curry Paste (you can find this in most grocery stores)
2 teaspoons Fresh Turmeric – finely chopped
1 Yellow Onion – chopped
2 Red Bell Peppers – sliced
1 Large Eggplant – cut into ½-inch cubes
2 cups Spinach – chopped
3 Medium Carrots – sliced
½ cup Thai Basil – fresh leaves
Soy Sauce or Sea Salt
Water

Preparation:

1. In a large skillet or pan, add coconut oil and cumin seeds. Cook on medium heat until the seeds are lightly toasted.
2. Add garlic and ginger. Sauté for 5 minutes or until garlic is lightly browned.
3. Add the red onion and sauté until translucent.
4. Add the fresh turmeric, garam masala, and salt. Cook for 5 minutes
5. Add all vegetables (except for spinach) and cook for 3 minutes.
6. Add the Thai green curry paste, coconut milk, and enough water to barely cover the vegetables. Place a lid on the pan and simmer for 15 minutes – or until veggies are tender.
7. Add spinach and, depending on how thick you’d like the sauce, add a touch more water to reach desired consistency. Cook for 2 more minutes.
8. Add Soy Sauce or Sea Salt to taste.
9. Serve over basmati rice (quinoa is a nutritious alternative if you’d prefer it to rice.)
10. Top each bowl with fresh basil leaves.
11. Enjoy!

Recipe Source: TheSacredScience.com