Indian Inspired Green Coconut Curry: Just Because Wednesday

Hey ya’ll! Guess what is just about around the corner…? Anyone got it…? That’s right… it’s just about soup season and I’m super excited.

I believe soups, chili’s and stews are so healing, soothing to ones soul. That’s why when I pop over to a friends house, I usually come with a Tupperware full of this soup soothing treat. In fact when unexpected visitors show up to our house, one of the first things I do is start a big ol pot of something soupish.

One of the first dishes I prepared as a newly plant based eating diva was a chili 😋 and oh boy did that turn out perfectly. Good thing, too, because my next two dishes I believe I had to toss- they were inedible. Although, my perfect husband would have happily devoured them, I spared him the show and dance of pretending that “dinner was good”.

Now I know to never skip the ‘soak your cashews’ part of the directions for a homemade, dairy free Alfredo sauce. Lesson learned !

Today, for ::Just Because:: Wednesday I’m going to share a few ingredient Green Coconut Curry.

Green Coconut Curry

My husband and I just recently discovered coconut based soups and curries (Yeah, I’m not sure where we’ve been 🤷🏼‍♀️). One of his favorite dishes is a yellow curry from our local Thai spot- I like the Pad Thai myself. Upon first trying his curry I became instantly inspired. I now realize that coconut curry isn’t only confined to Thai food but is commonly used in Indian food as well. This 5-7 ingredient Green Coconut Curry is Indian inspired.

Ingredients

1 Can Full-fat Coconut Milk
1 Bunch Cilantro (washed-destemmed)
1 Bag Frozen Corn (thawed, drained)
1-2 Jalapeños
1-2 Tbsp Peanut Butter (this is a make your own recipe from @jasmink- 😋)
2-3 Tbsp Roasted Peanuts (crushed but not heartbroken)
Sea Salt (to taste)
Black Pepper (to taste)

Directions

Using a blender (or food processor) combine coconut milk, cilantro and jalapeno(s) and blend until you get a nice smooth green color.

I sliced my jalapeños and de-seeded them but this made my Curry turn out pretty mild, I’d leave a few seeds if you like more kick.

The nice part is you don’t even have to chop the cilantro- just throw the whole leaf in there as is…

I started with the coconut milk first to help my blender along in the blending process. She’s been a good cooking/baking helper these past few months :)

Here’s the before with errthing… then the after:

Look how pretty the soup is already. (Side note: I was wondering when one of my pictures was going to copy and paste in here sideways… well wonder no longer, this blender initially pasted sideways. What’s up with that 🤷🏼‍♀️).

Pour the blender yum into a pot and bring to a boil. I also add some Sea Salt and Black Pepper here. Once it’s to a boil, bring soup down to a simmer

The idea is to thicken it a bit.

Now add your thawed and drained corn (you can use fresh corn as well but I’m not sure how many you’d need. My guess would be about 3-4)

This has to be easily one of the prettiest soups I’ve ever made.

Stir everything gently and well while bringing the curry to another boil- reduce heat to a simmer and I covered the pan with a lid. Leave simmering stirring occasionally for about 30 minutes (goal is to thicken the curry).

During this down time, I get started on my brown rice. This time my rice is seasoned with salt, pepper, basil, oregano, cayenne and cilantro.

Then my favorite part- crushing the ‘not heartbroken’ peanuts.

In order to not make a mess I employ my super sturdy and versatile sandwich bags (which I never put sandwiches in) to keep the nuts contained.

Taaadaaa! Like magic…

Now that the curry has thickened add salt, pepper and put the flame on low. Scoop out a spoonful or two of your favorite (or homemade) peanut butter and stir until fully mixed in the curry.

For a couple minutes continue mixing the curry and add the crushed (not heartbroken) peanuts.

Serve warm with a side of herbed brown rice! Bon appetit 😋

This Green Coconut Curry is so easy and so delicious it would be a crime for you not to try it yourself. Let me know what you think and I’m fully aware this recipe doesn’t call for ‘curry powder’ or other traditional Indian spices but it’s no less of a curry so let’s not hurt it’s feelings, okay…

It’s a little sweet, somewhat spicy, tastes like a treat but nourishes like a superfood… it’s Green Coconut Curry

Thank you all for stopping by another edition of ::Just Because:: Wednesday. I look forward to bringing you another dish from around the world next week. As always please feel free to add your own international cuisine with me on ::Just Because:: Wednesday- the more the merrier the sweeter the berry-er.

And check out @jasmink ‘s peanut butter would you?!?

Pura Vida ✌️