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Chelsey’s Thai Green Curry

July 29, 2011

The following is a recipe that Chelsey, one of our members, shared with us this week! Looks great, Chelsey!


Here is a recipe I made last week I thought I’d share. DDB stands for ‘dundee dirtbox’ ingredients.

Thai Green Curry

1 cup chopped swiss chard and/or kale (DDB)
1-2 cups chopped green cabbage (DDB)
1/2 head of garlic, chopped (DDB)
2 small yellow squash (DDB)
1 small zucchini (DDB)
fresh coriander seeds (DDB)
1/2 cup green onions (DDB)
2-3 small red & white onions (DDB)
1 block high protein tofu, cubed
1-2 Tbsp green curry paste (I used the thai kitchen variety)
5-6 medium carrots
2 kaffir lime leaves (I buy a bunch when in season and then freeze them to use later)
1 can chickpeas, drained
1 can coconut milk
1/4-1/2 cup vegetable broth

Cooked short grain brown rice

In a large skillet, heat grapeseed (or other medium-high heat) oil. Add onions and saute for 2-3 minutes. Add carrots and cook another 3-5 minutes. Add garlic and coriander seeds and saute for 30 seconds, or until coriander seeds are fragrant and garlic just starts to turn color. Add coconut milk, thai green curry paste 1/4-1/2 cup vegetable broth, kaffir lime leaves, chickpeas, cabbage, tofu and squash. Turn heat to low and cook just below a simmer, until carrots are tender. Add green onions and swiss chard/kale and cover until greens are cooked. Serve over short grain brown rice.

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