Name: Vibrant Coconut Green Curry
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp coconut, avocado, or grape seed oil; 4 cloves garlic ((yields ~2 Tbsp per 4 cloves)); 2 medium shallot ((diced)); 1 tbsp minced ginger; 1 tbsp curry powder ((plus more to taste)); 8 ounces frozen spinach ((~1 1/2 cups as original recipe is written // slightly thawed)); 2.67 cups light coconut milk ((~1.5 14-ounce (414 ml) cans as original recipe is written)); 1 tbsp coconut sugar ((plus more to taste // or sub stevia or maple syrup to taste)); 0.5 tsp sea salt ((to taste // ~1/2 tsp as original recipe is written)); 2.5 tbsp cornstarch or arrowroot starch ((optional // to thicken)); 2.5 cups cooked brown rice; null null coconut curried greens; null null crispy tofu; null null fresh cilantro; null null toasted coconut; null null red onion

Instructions

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1

Heat a large, rimmed skillet or pot over medium heat. Once hot, add the coconut, avocado, or grape seed oil (2 tbsp), garlic, minced (4 cloves), shallot (2 medium), and minced ginger (1 tbsp). Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned.
2

Add the curry powder (1 tbsp) and frozen spinach (8 ounces). Cook for 3-4 minutes, stirring occasionally.
3

Then add the coconut milk (2.67 cups), coconut sugar (1 tbsp), and sea salt (0.5 tsp) (about 1/4 tsp to start). Heat over medium-high heat until simmering - about 4 minutes. Then remove from heat and carefully transfer the curry to a high-speed blender (or use an immersion blender). Blend on high, covering with a towel to prevent any leaks. At this time you can add the cornstarch or arrowroot starch (2.5 tbsp) to thicken and blend once more to fully combine. This is optional but does provide the sauce with more thickness/body.
4

While still in the blender, taste and adjust flavors as needed, adding more [curry powder] for intense curry flavor, [sea salt] for overall flavor, or [coconut sugar] for sweetness.
5

Transfer curry back to the skillet or pot and heat over medium heat until bubbling. Then reduce heat to low and cook until slightly thickened - about 5-10 minutes.
6

While the curry cooks, you can throw in vegetables of choice (i.e. red pepper, cubed sweet potatoes or squash, additional greens such as kale, etc.). But because this recipe is delicious as a sauce, it is kept more as a sauce than a stew.
7

Serve curry with cooked brown rice (2.5 cups) and desired sides/add-ins like [coconut curried greens], [crispy tofu], [fresh cilantro], [toasted coconut], and [red onion]. Best when fresh, though leftovers store well in the refrigerator up to 4 days. The sauce would freeze well up to 1 month.