mahavana (jungle)
Thai Green Curry

I always want to love green curry, but sometimes the heat can be too much. Spicy foods are not recommended in Ayurveda because they overstimulate the senses and make us rajasic, or irritable. Instead of chilies, this green curry focuses on the refreshing flavors of the herbs and spices, which add pranic life-force to this super alkaline dish.

SERVES 4

2 tbsp coconut oil (Pitta) or sesame oil (Vata, Kapha)

¹⁄₂ cup Green Curry Paste

2 14oz cans full-fat coconut milk

4 cups chopped mixed vegetables (broccoli, cauliflower, carrots, zucchini)

juice of 2 limes

¹⁄₂ cup chopped cilantro, to garnish

Thai basil leaves, to garnish

1 In a large skillet, heat the oil over medium-high heat. Add the curry paste and cook for 3–4 minutes. (For extra protein, stir in ³⁄₄ cup cubed tofu with the curry paste.)

2 Stir in the coconut milk and bring to a boil. Add the vegetables and reduce heat to medium. Simmer for 7–10 minutes until the veggies are tender. Remove from heat. Stir in lime juice and garnish with cilantro and Thai basil leaves.

green curry paste

MAKES 1 CUP

¹⁄₂ cup chopped cilantro leaves

¹⁄₂ cup basil leaves

1 tbsp coconut aminos or tamari

1 shallot, sliced

1 lemongrass stalk, chopped, or 3 tbsp jarred lemongrass

3 garlic cloves, middle part removed (omit for Pitta)

1 tsp lime zest

1 tbsp freshly grated galangal (Thai ginger) or regular ginger

¹⁄₂ tsp ground coriander

¹⁄₂ tsp ground cumin

³⁄₄ tsp sea salt

¹⁄₂ tsp white pepper

2 drops liquid monk fruit sweetener or ¹⁄₂ tsp coconut sugar (optional)

3–4 tbsp coconut milk

Combine all ingredients in a food processor and process to a paste-like consistency. Transfer to an airtight container and refrigerate for up to 5 days.

Thai Green Curry