Green Coconut Curry With Broccoli
Light sweetness from the coconut’s rich milk and oil combine with vibrant green curry, and the green leafy flavors from the broccoli and bok choy. The most beautiful curries are ones made with freshly ground spices, but if you don’t have time, use a store-bought green Thai curry paste.
2 tablespoons coconut oil
1 large onion, diced
1 jalapeño pepper, seeded and finely chopped (use gloves if your skin is sensitive to hot peppers)
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons green curry powder or paste
1 head broccoli, broken into small florets (about 4 cups)
¼ cup plus 1 quart water
1 can (15 ounces) coconut milk
Sea salt and ground black pepper, to taste
1 head bok choy, green leaves only, thinly sliced (about 4 cups)
¼ cup chopped fresh cilantro (optional)
- In a large pot over medium heat, warm the oil. Cook the onion and pepper, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent. Add the garlic and ginger and cook, stirring, for 2 minutes, or until fragrant.
- Stir in the green curry powder, broccoli, and ¼ cup water, cover, and cook for 5 minutes while stirring occasionally.
- Add the coconut milk, salt, black pepper, and remaining 1 quart water. Increase the heat to high and bring to a boil. Reduce the heat to medium to simmer. Add the bok choy and cover. Reduce the heat to low and cook for 15 minutes, or until the broccoli and bok choy are tender but still al dente.
- Enjoy warm or chilled topped with the cilantro. Add a few slices of fresh jalapeño for more heat!
Want more nourishing plant-based soup recipes? You can find them in my Soup Cleanse Cookbook ;).
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