I made this on Sunday afternoon since I knew that my whole family was coming over to watch the Seahawks game and then the Golden Globes. And my family does not mess around with wanting to be fed! It was absolutely delicious and fed everyone very well and they ate ALL OF IT! It feeds 8 people, so if you wanted to halve the recipe, that would be great too. Otherwise- go ahead and make the whole thing and then you will have leftovers for good lunches or dinner the next night.
The Green Curry Sauce was the star, and you can really swap out the vegetables however you want. I had a pretty winning combination of onions, potatoes, eggplant and carrots- but I think swapping sweet potatoes, bell peppers, cauliflower, fresh peas or broccoli would be great. Whatever floats your boat!
I like to serve this with steamed rice and bunch of fresh herb garnishes, and maybe a lime wedge. If you wanted a less starchy option than rice you could serve over cauliflower rice, or roasted cauliflower or honestly just eat it out of a bowl with a spoon!
ALSO!! Don’t be intimidated by any of these ingredients! The only ones that I can imagine you might have a difficult time finding might be the lemongrass stalks and the lime leaves. If your local grocery store does not have it, then you might want to think about heading to an Asian grocer which is full of amazing ingredients!
*************HOMEMADE GREEN CURRY PASTE RECIPE *************
- 2 cups Green Curry Paste (recipe link above!)
- ¼ cup coconut oil
- 2 cups vegetable broth
- 1 yellow onion, chopped into bite sized pieces
- 2 large russet potatoes, peeled and chopped into bite sized pieces
- 3 cups eggplant (I used Japanese eggplant) chopped into bite sized pieces
- 2 carrots, peeled and thinly sliced
- ½ cup water
- 4 lime leaves
- 2 15-ounce cans of coconut milk or cream (up to you how much fat you want in it!)
- Garnish: Thai basil, thinly sliced green onions and fresno chili
- Serve with: Steamed Rice or Cauliflower
- In a heavy pot over medium-high heat, add 2 tablespoons of coconut oil and the Green Curry Paste and fry the paste, stirring often with a wooden spoon for about 5 minutes. Add the vegetable broth and then remove from the heat and transfer to the jar of a blender. Blend until the curry is very smooth.
- In the same pot, add the other 2 tablespoons of coconut oil and over medium-high heat, add the onion, potatoes, eggplant and carrots and stir often over 5 minutes. When the pot starts to get dry, add the ½ cup of water and stir. Add the curry from the blender to the pot and the lime leaves and stir to combine. Add the lid to the pot and turn the heat to low. Let the curry simmer for at least 30 minutes until the potatoes are tender.
- Remove the lid and stir in the coconut cream. When the coconut cream has been incorporated, season well with kosher salt. I serve with fresh Thai basil leaves, green onions and sliced fresno chili. Best served over steamed rice or cauliflower!
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looks tasty!