I learned to make this dish during my travels. It was at a hostel in Moab, Utah, where I first had a Thai curry so tasty that I decided I had to learn to make it myself. It took me several attempts, but I managed to create one that hit all the right notes. My go-to recipe has evolved over the years, influenced by the distinct flavors of many Thai restaurants and recipes, as well as the seasons, but the sweet & savory complexity remains. A good curry is like a warm hug on the inside. And the health benefits abound.
If you’re familiar with some of the other recipes I’ve shared, you’ll know that I cook with a lot of garlic. I sometimes joke that my stove won’t turn on unless there’s a pile of minced garlic beside it! Studies show that regular garlic eaters reduce their risks of stomach and colon cancer by about 50% as compared with those who eat little to none.
Spices in curry are good for digestion. In addition to adding fabulous flavors, black pepper, cumin, and coriander are all good for the gut in various ways. Yummy and healthy: what could be better?!
Turmeric is such a beneficial spice that I sneak it into everything I possibly can, including morning smoothies. I’ve read a lot about it helping with chronic inflammation. But, according to this article from Healthline, studies show it also helps prevent Alzheimer’s, heart attacks, and cancer.
Now that you have the low-down on just a few of its health-giving properties, you can feel good about enjoying this wonderful dish.
Yield: 4 – 5 servings
Ingredients (use organic and/or non-GMO when possible)
2 tbsp coconut oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 tsp Kaffir lime leaf powder, or 3 lime leaves
2 stalks lemon grass, inner yellow fleshy parts only, crushed
1 tsp cumin
2 tsp coriander
1/4 tsp turmeric
1/8 – 1/4 tsp cayenne (to your heat level)
1 tsp salt (or more to taste)
1/4 tsp fresh ground black pepper
1 medium yellow onion, medium diced
2 medium carrots, cut into coins
2 medium red or yellow potatoes, small diced
1/3 head med cauliflower, cut into small florets
1/2 head small Napa cabbage, sliced into thin ribbons
water as needed
1 14.5 can coconut milk
2 tbsp coconut sugar (optional)
lime zest for the top
Melt coconut oil over med-low heat. Add garlic and ginger and stir for 1 minute. Add the next 8 ingredients, lime leaf powder through black pepper, and stir for 3 minutes. Add the next 5 ingredients, onions through cabbage, and increase the heat to medium. Cover and sauté, stirring regularly, for 10-12 minutes, adding small amounts of water as needed to keep from sticking. Once the veggies are tender, stir in the coconut milk and bring just to a simmer. If your coconut milk is unsweetened, add the sugar and stir to combine. Check for salt.
Serve on brown basmati rice topped with a little lime zest. Enjoy!
The content of this article is for educational and informational purposes only, and is not intended as medical advice. Please consult with a qualified health care professional before acting on any information presented herein. Any statements about the possible health benefits of any subject discussed have not been evaluated by medical professionals or the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease or illness.