Thai Green Rice Curry (vgn) (gf)

By Luke Jones. Follow him on Twitter and Facebook. 

Thai Green 1

Serves: 1-2                                          Cooking time: About 30 minutes

I’ve always had a bit of a fascination with Thailand.

Perhaps it’s because of the Muay Thai, the Buddhist culture, the nice beaches, the sunny weather, and the healthy food. Maybe it’s all of the above, I don’t know. What I do know though, is that I’d love to visit one day.

Another thing I know is that this little Thai curry that I freestyled the other day is packed full of veggies. It also tastes pretty good, and is really quick to make. You can substitute the rice for rice noodles to make it even quicker if you’re really in a rush.

If you happen to have a food processor or blender, you can make your own coconut milk using desiccated or fresh coconut. If not, feel free to use the shop bought kind. I won’t tell anyone, I promise.

Anyway, hope you enjoy the curry!

 INGREDIENTS

  •  A few cups of brown basmati rice
  • Half a tin of beans (I used red kidney)
  • 1 red pepper
  • A few spring onions
  • A handful of mushrooms
  • A handful of mange tout
  • A few baby corn
  • A few handfuls of kale or pak choi
  • A chunk of ginger
  • 1 garlic clove
  • 1 lemongrass stalk
  • A few kaffir lime leaves
  • 2 tablespoons ground coriander
  • 1 tablespoons ground cumin
  • A handful of desiccated or fresh coconut
  • A chilli (optional)
  • Soy sauce or tamari (optional)
  • Lime juice (to garnish

INSTRUCTIONS

  1. Rinse the rice in a sieve, then put it on to boil for about 30 mins
  2. In the meantime, cut the onions, peppers, mushroom, mange tout and baby corn and sauté them gently in your wok in a little water for about 10 mins. Keep adding a little water if it starts to dry out too much.
  3. If you have a blender, make a curry paste by blending up the ginger, garlic, lemongrass, lime leaves, chilli, cumin and coriander; with a little water. If not, you can just chop all these things up really finely and mix them together instead.
  4. Add the paste to pan, mixing it in with your veg. Leave it to cook for another 5-10 minutes, occasionally stirring.
  5. Blend up your coconut with about 400ml of boiling water to make coconut milk. Be careful it doesn’t go everywhere and burn you.
  6. Add the coconut milk to the pan, along with your kale or pak choi, rice, beans and soy sauce or tamari if you’re using them.
  7. Let the curry cook through for another 5-10 minutes, allowing it to condense down a little. Feel free to add more spices here if you like.

Serve up, add a little lime juice, and enjoy.


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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

12 Responses to “Thai Green Rice Curry (vgn) (gf)

  • I love Thai food – the whole ginger, lemongrass, coconut mix is such a great combination. I bet it was really tasty.

  • I love Thai food too and this sounds delicious. Thank you for following my blog Vohn’s Vittles – you are most welcome. Like you Luke, I also studied Earth Science (geology at Edinburgh – almost went to Imperial but decided London wasn’t for me!) & also didn’t enjoy the course much & also now find myself with illness & looking for a healthier lifestyle! Hope you are well soon! Vohn x

    • Thank you Vohn! Hope you are well soon too. The more I speak to people, the more I realise its actually quite common for uni to do that to people. All that stress can’t be good! Good luck in the future, and keep up the great work on your blog!

  • I’ll definitely be trying this!

  • Wow! This looks amazing! I think I may try it without rice though I’ll probably sub Quinoa.

  • I make a version of this, but this recipe looks alot better. I’ll give it a try.

  • I really like the lack of measurements on this recipe! It’s more my style.

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