Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice

This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food served over brown rice!
INGREDIENTS
  • For the brown rice:
    • 1 teaspoon coconut oil
    • 1 cup uncooked short grain brown rice
  • For the Thai green curry:
    • 2 teaspoons olive oil or coconut oil
    • 3 cloves garlic, minced
    • 3/4 cup diced green onion
    • 2 stalks lemongrass, tender white inner bulb only, minced
    • 1 heaping cup diced carrots (about 3 large carrots)
    • 1 tablespoon freshly minced ginger
    • 3 tablespoons finely diced fresh basil
    • 2 tablespoons green curry paste (yellow curry paste works too! I just then decreased the amount of turmeric by half)
    • 1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
    • 1 (15 ounce) can lite coconut milk (or full fat)
    • 1/2 cup vegetarian broth (or water)
    • 1 (15 ounce) can chickpeas, rinsed and drained
    • 1 tablespoon gluten free soy sauce (or coconut aminos)
    • 1 lime, juiced
    • 1/2 teaspoon salt, plus more to taste
    • 1 red bell pepper, thinly sliced
    • 1 cup frozen peas
  • To garnish: Cilantro, green onion & hot sauce
INSTRUCTIONS
  1. To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
  2. Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
  3. Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
  4. Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.
NOTES

*You can leave out the lemongrass and still get fabulous flavor! I know it can be difficult to find. I usually get mine from Whole Foods.

If you’d like more protein in this dish, add another can of chickpeas, or if you aren’t vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.¬†Additionally, you might be wondering, how many nectarines can I eat a day? You can also read this article if you’re interested.

Koh Tao’s Fruit Salad

YUM! So refreshing and loaded with nutrients :) Recipe from the Living Juices but on Koh Tao, Thailand!

Chop up all the fruit, then combine everything in a bowl:

  • Banana, sliced
  • Some watermelon
  • Pineapple
  • Papaya
  • Some apple
  • 1/4 cup muesli
  • Sliced almonds or any other nut
  • Pepita seeds and/or sunflower seeds
  • 1 Tbsp dried gogi berries
  • Raisins
  • ~1/4 cup coconut milk
  • Sprinkle of dried unsweetened coconut flakes

Of course you can add or subtract and fruit depending on what’s in season!

 

P’Noot’s Pad Thai

In Koh Tao, Thailand we were taught this recipe from the one and only P’Noot herself. She was by far our favorite street food lady in Thailand, and she made the island’s BEST pad thai!!!

INGREDIENTS: (amounts below for one big serving)

  • Oil
  • 1/2 chicken breast, cut into thin strips
  • 1 egg
  • Rice noodles (a big handful). Noodles appear wet? Are not stiff!
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1tsp garlic powder
  • Big Tbsp + of chili sauce (chili sauce is red, slightly looks like marinara sauce, not the clear chili sauce, looks like it had chunks of red pepper flakes in it)
    • *We now do 1 Tbsp bought chili paste and 1 Tbsp homemade chili paste
      • HOMEMADE CHILI PASTE: 1 garlic clove, 8ish red hot chilis, finely chopped with 1/4 tsp salt. Saute in hot oil, add 1/2 tsp Paprika.
  • Handful of bean sprouts
  • 2 green onions, roughly chopped
  • 1 heaping Tbsp of crushed peanuts
  • 1 slice of lime (optional)
  • Chili flakes to taste

STEPS:

  1. Get wok very very hot! This is key!
  2. Add in about 2Tbsp of oil
  3. Add in chicken breast, stir!
  4. Add one egg, stir vigorously
  5. A big handful of rice noodles
  6. Keep stirring!
  7. Add in sugar, salt, garlic powder, stir
  8. Add chili sauce
  9. Stir stir stir like crazy
  10. Spread out the noodle mix and put bean sprouts on top, then fold them in (not stir!)
  11. Turn fire off!
  12. Sprinkle green onion on top and top with crushed peanuts
  13. Like slice optional, and chili flakes on top to taste :)

 

P’noot’s Fried Rice

A recipe from P’Noot, our favorite lady from Koh Tao, Thailand!

INGREDIENTS (for one large serving)

  • Oil (olive is good)
  • 1/4 onion, big chopped
  • 1/3 chicken breast, chopped in thin strips
  • 1 egg
  • 1 cup cooked white rice
  • Soy sauce (~1Tbsp)
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 2 Tbsp chopped carrot
  • 1/3c chopped cabbage

STEPS (This recipe is for one large serving)

  1. Get a wok really really hot over a good amount of flame. Add about 2 Tbsp of oil
  2. Add in 1/4 of an onion, roughly chopped. Stir with spatula about 30sec
  3. Add in chicken, stir
  4. Crack one egg into wok, stir
  5. Add one large serving of cooked white rice (2/3-1 cup), stir vigorously
  6. Add soy sauce to taste (about 1Tbsp), sugar (1 tsp) and garlic powder (1tsp), stir stir stir.
  7. Add in carrot and cabbage
  8. Stir vigorously for 1-2 mins, vuala!