Thai Green Curry with Mixed Vegetables

Thai Green Curry with Mixed Vegetables

As a chef dedicated to lifestyle medicine, I believe in nourishing the body with vibrant, wholesome ingredients. This Thai Green Curry is a perfect example: packed with colorful vegetables, lean protein, and aromatic spices, it's a dish that delights the senses while supporting your health. We're using light coconut milk to keep it heart-healthy and a medley of fresh produce for maximum nutrient density. Enjoy this comforting and invigorating meal!

Ingredients:

• 1 tbsp coconut oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 3-4 tbsp high-quality green curry paste (check for clean ingredients, or homemade)
• 1 can (13.5 oz) light coconut milk
• 1 cup low-sodium vegetable broth
• 1 block (14 oz) extra-firm tofu, pressed and cubed (or 1 lb boneless, skinless chicken breast, cubed)
• 1 red bell pepper, deseeded and sliced
• 1 cup green beans, trimmed and halved
• 1 cup broccoli florets
• 1 cup sliced bamboo shoots (canned, drained)
• 2 cups baby spinach
• 1/4 cup fresh basil leaves, roughly torn
• 2 tbsp fresh lime juice
• 1-2 tsp low-sodium tamari or soy sauce (or fish sauce for non-vegan option)
• Optional: 1/2 tsp pure maple syrup or a pinch of stevia, to balance flavors
• Cooked brown rice or quinoa, for serving

Instructions:

1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook for 5-7 minutes, until softened and translucent.
2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Add the green curry paste to the pot. Stir constantly for 1-2 minutes, allowing the paste to bloom and become aromatic.
4. Pour in the light coconut milk and low-sodium vegetable broth. Bring the mixture to a gentle simmer, stirring to fully dissolve the curry paste.
5. Add the cubed tofu (or chicken), red bell pepper, green beans, and broccoli florets to the simmering curry. Cook for 10-12 minutes, or until the vegetables are tender-crisp and the tofu/chicken is cooked through.
6. Stir in the sliced bamboo shoots and baby spinach. Cook for an additional 2-3 minutes, until the spinach has wilted.
7. Remove the pot from the heat. Stir in the fresh basil leaves, fresh lime juice, and low-sodium tamari (or fish sauce). Taste and adjust seasoning as needed. If you prefer a slightly sweeter profile