Healthy Thai Green Curry

This Thai green curry is warming, comfort food without the extra pounds. It feels like light and healthy. I recommend adding plenty of colorful vegetables and greens to provide a wide range of vitamins and minerals. The good fats from the coconut milk and oil will keep you satiated for longer. You can also eat the curry with some unrefined carbs, such as brown rice, or cauliflower rice for an extra boost of vegetables.


Serves 6
  • 3 garlic cloves, finely chopped or minced
  • 6 shallots, sliced finely
  • 40g fresh ginger root, peeled and finely grated
  • 4 lemongrass stalks, finely chopped
  • ½ a bunch of fresh coriander
  • 2-3 green chilies, seeded and finely chopped
  • 2 tbsp Thai fish sauce
  • 1 lime juice
  • 6 lime leaves
  • 2 tbsp coconut oil
  • 600 ml coconut milk
  • 4 tbsp Thai basil leaves to serve (optional)
  • 200 g vegetables (I used a stir fry mix with broccoli and green beans)
  • Sea salt
  • Freshly ground black pepper
  • A bunch of fresh coriander to garnish
For the cauliflower rice
  • 1 large cauliflower head
  • 3 cardamom pods
  • 1 tsp turmeric
For the green curry

Heat coconut oil in a wok and stir-fry the shallots, garlic, ginger, lemongrass, lime leaves and green chilies for 2-3 minutes.

Stir in the coconut milk and cook for 3-4 minutes.

Add the coriander and vegetables and cook for 3-4 minutes until the fish is cooked through. Stir in the fish sauce and lime juice.

For the cauliflower rice

Cut the stalks from the cauliflower, remove the leaves and pulse the rest in a food processor to make grains the size of rice.

Heat 1 tbsp of coconut oil with the cardamom pods over a medium heat. Add the cauliflower and turmeric. Sauté for about 5 minutes, stirring occasionally, just until the cauliflower is cooked through and has lost its raw taste.

Season with sea salt and pepper and top up with fresh coriander.

Gluten Free, Dairy Free, Refined Sugar Free,