Prep Time:
Make Time:
Toral Time:


- 4 cloves garlic
- 2-inch piece galangal or ginger
- ½ inch fresh turmeric
- 1 cup fresh cilantro, leaves + stems
- 1 shallot, chopped
- 1 thai green chilies or small jalapeño
- 2 tablespoons lime juice (fresh)
- ½ tsp salt ( to taste)
- 1 tsp cumin
- 1 tsp coriander


- 2 tbls coconut oil
- 1 large yellow onion sliced
- 1 large sweet potato, peeled and cubed
- 2 zucchinis diced into half moons
- 1 ½ cups green beans, halved
- 1 cup fresh green peas
- 1 ½ cans organic coconut milk


- 1 large handful yellow cherry tomatoes
- ½ cup fresh Thai basil or cilantro leaves
- Roasted Cashews
- Fresh lime wedges


- 1 cup organic jasmine rice
- 1 ½ cups filtered water
- 2 tbsp coconut oil
- 1 tsp himlayan salt (more to taste at the end)

1. To start, cook your coconut rice as this can be set aside. Heat a heavy stainless steel or non stick saucepan on medium/ high, add your coconut oil, just until it melts. Add your rice and salt on top. Thoroughly stir through the rice in the coconut oil and salt and lightly fry. Next add your water on top, and swirl around the rice to mix in well. Bring rice and water to the boil uncovered, this should take 3 mins. Then turn down the heat to low and cover with a tight lid for 20 mins. Check your rice after 20 mins by putting a spoon into the centre and check that all the water has evaporated. Turn rice off and let it sit covered with the lid on until you’re ready to serve.

2. For the paste, place all green curry paste ingredients in a food processor or blender and blend to create a fragrant green curry paste. It should be a fine paste like consistency. You can add small amounts of coconut milk to help blend. Check spice level and feel free to add more if you like it extra spicy! The coconut milk, lime and honey will help balance out if it’s too spicy.

3. Using a cast iron medium size pot, or stainless steel heavy pot heat over medium-high heat. Add 1 to 2 tablespoons coconut oil and swirl around to melt, add your onion and lightly fry.

4. Next add all the green curry paste and stir-fry for 1 minute to release the fragrance.

5. Add sweet potato - this takes the longest to cook, so we add it first. Stir-fry until well covered with the paste.

6. Next add your coconut milk. Stir well and then reduce heat to medium-low, let it simmer for 10 mins.

7. Next add your zucchinis, green beans and fresh peas, and continue simmering for 5 to 10 minutes, or until softened, but still bright green. Don’t over cook, or this will make your greens turn brown.

8. Next taste test for sweet, salt and spice ratio. Add honey, tamari or fresh lime to balance out flavours. Remove curry from heat.

9. Serve directly out of pot into individual bowls with your coconut rice. I put the coconut rice in the bowl first, and then pour curry on top. Decorate and sprinkle over the fresh basil, cilantro, cashews and tomatoes.

10. Voila, enjoy while it’s hot! And tastes even better the next day!