As the weather is (finally) turning to a mild chill in Los Angeles, I'm beginning to crave... thai food. I don't know what it is but thai food has notoriously been my comfort food, my hungover food, my boyfriend-trouble food, my post-freezing-ski-day food, and most importantly my everything in the kitchen sink food. Throw any/all veggies you've got in the fridge in a curry sauce over some rice an voula! Dinner is (quickly) served.
And let's be clear, if you are getting thai food from a restaurant you are diving off the deep end in calories. If your stomach doesn't tell you so, your mind definitely should. Restaurants are loading you full of unnecessary ingredients that make it oh-so-delicious and oily...
But you don't need it! And it's super simple to make at home.
This recipe is from an old friend of mine that has started The Conscious Cleanse. If you haven't checked them out, I highly recommend it. I haven't tried the cleanse myself, but I've adapted some of the recipes for my home kitchen and they are delish.
*Feel free to add any/all extra vegetables that you wish. You really can't go wrong.
- 2 TB. coconut oil
- 1 small white onion
- 1 can chickpeas (emilie's addition)
- 1-2 TB. green curry paste, or to taste
- 1 can full-fat coconut milk
- 2 large zucchini, chopped (about 5 cups)
- 3 carrots, shredded (about 1 cup)
- 1 bunch kale, destemmed and finely chopped (emilie's addition)
- 1 cup water, plus more if needed to thin
- Juice of one lime, plus one for garnish
- 1 half avocado (emilie's addition)
- 1 tsp. salt
- 2 cups cooked quinoa
- Handful of fresh basil, chopped, for garnish
In a medium saucepan over medium-low heat, melt the coconut oil. Add the onion and sauté until translucent and fragrant. Add the green curry paste along with one tablespoon of cream from the top of the coconut milk. Stir well and sauté for another minute.
Add the zucchini, carrots, chickpeas and kale and sauté, until tender, about 5 minutes.
Add the remaining coconut milk and water. Bring to a simmer then remove from heat.
Season with the juice of lime and sea salt to taste.
Serve over a scoop of quinoa and garnish with basil and more lime juice and sea salt to taste.
I also will add a couple slices of avocado to garnish... because WHO DOESN'T LOVE AVOCADO?!
Enjoy my friends!