If I could make only One Curry Recipe…

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

green curry paste

🥗Healthier: homemade green curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier and red curry paste is more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein option.

bamboo shoots

🥗Healthier: zucchini

💰Cheaper: canned bamboo shoots

Zucchini is a fresh alternative that is lower in cost.

Add 1 1/2 cups of jasmine rice to a small saucepan and rinse 2-3 times to remove excess starch.

Add 1 1/2 cups water to the rice and bring to medium high heat.

Once the water begins to bubble, stir the rice, cover, and cook on medium low for 15 minutes.

Slice two Asian eggplants in half and then into quarters.

In a saute pan over medium heat, add 2 tablespoons of avocado oil and the eggplant, sautéing for 4-5 minutes until colored.

Make a well in the middle of the pan and add 400 ml of canned coconut milk, scooping a couple of tablespoons of coconut cream into the pan.

Sauté the coconut cream for a minute or two until melted and the oil separates.

Add 3 tablespoons of green chili paste to the pan and sauté for 4-5 minutes to intensify flavors.

Slice one red chili pepper in half and add to the pan (optional).

Add 1/2 cup canned bamboo, 1 cup baby corn, and 1/2 cup edamame to the pan and sauté for about a minute.

Add the remaining coconut milk to the pan and stir, bringing to a boil.

Turn off the heat on the rice and let it steam for 10 minutes.

Add 1/2 tablespoon soy sauce and 1/2 tablespoon maple syrup to the pan, cover, and cook for about 5 minutes.

Plate the rice and curry separately or together, garnishing with fresh Thai basil and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens