Whip up a lean, mean, green machine dinner with this 30 minute Broccoli and Thai Basil Coconut Curry. You’re sure to get your helping of veggies with this meal!
Well, it’s 2:45 am and instead of sleeping, I’m posting a recipe on the blog. Why, you ask??? Because tomorrow…or I guess today…I am going on vacation!!!! Wahoo! Let the summer begin!
So before I’m allowed to party, I have to get some work done. I’ve spent the last 4 hours editing photos and typing up recipes so I have some yummy posts to share with you over the next 7 weeks. Yes, you read that right. SEVEN WEEKS.
First we head to Arizona to visit our long lost friends in the state we still call “home”, then we head to Utah for the majority of our trip, and lastly we hit Denver to see my two brothers before heading back to paradise. It’s gonna be a lonnnnnng, but funtastic visit.
And let me just say, I am quite proud of myself in the packing arena. I strictly enforced the rule of bringing limited clothing that we can just wash weekly. Traveling alone with the two girls means that I cannot be lugging massive amounts of luggage through the airport, so we had to cut a few corners. Don’t worry, I did at least pack a few pairs of underwear.
Not only did I get all of our packing done ahead of time, but I also managed to attend a church potluck with a home cooked contribution in tote.
I also managed to burn my thigh on the crock-pot and spill half the rice all over the floor of my car. Yeah, that’s life.
But the meal that I brought was well worth the mess and battle scars. This Broccoli and Thai Basil Coconut Curry is a simple, comforting 30 minute meal that is full of flavor.
Let me just say I am a huge curry fan. I LOVE it! I love the warmth, the smooth texture, the earthy flavors, and all the veggies.
Ben, on the other hand, does NOT love curry. It’s so sad. So, so sad. I think something is wrong with him.
However, when I made this curry, he ate it without complaint and even stated, “This is really good!” Why thank you babe. Although he is still not a curry convert, I can at least whip up this recipe in good conscience when I’m having a curry craving and I won’t have to listen to Ben crying at the dinner table.
What makes this curry so darn delicious is, first of all, the creamy coconut milk. Hands down, coconut curry is my favorite. Along with the coconut milk, I add a generous amount of lime juice that gives it a slight tang. And lastly, the Thai basil. Thai basil is like gold in a curry. It brings the perfect amount of earthy flavor.
Okay, so there are a few more yummy things that make up this curry. VEGGIES! I love veggies and this is by far one of my favorite vegetarian meals. My girls love the broccoli and carrots that are cooked to the perfect texture. Not too soft, not too crunchy.
In fact, you can add whichever veggies you prefer to this curry. Add water chestnuts, peas, mushrooms, squash, you name it; it’s completely versatile.
Not only can you add whatever you want to this stew, but you can top it on anything you’d like. I prefer brown rice or potatoes, but you can also do quinoa, noodles, or just eat it plain. I’m not a micromanager, so do what you like. Okay, that is one big fat lie. I’m pretty much a control freak, but I won’t see the choices you make so it won’t bother me one bit.
Well, now that it is past 3 am, I’m pretty sure I should probably hit the hay. We have a whole day of partying and then a red eye flight to catch. I’m gonna be wasted. Wish me lots and lots of luck.
Happy summer travels!
Where are you headed this summer?
- 2 tablespoons coconut oil
- ½ large onion, roughly chopped
- 2 carrots, sliced into ⅛" thick rounds
- 1 red or green bell pepper, seeded and roughly chopped
- 3 stalks of celery, cut ¼" thick
- 3 cups broccoli florets, cut into bite sized pieces
- salt and pepper for seasoning
- 2 cloves of garlic, minced
- 1 can full fat coconut milk
- ½ teaspoon salt
- 1 tablespoon curry powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 tablespoon coconut sugar or dark brown sugar
- ½ teaspoon onion powder
- 3 teaspoons fresh squeezed lime juice
- ½ tablespoon cornstarch
- 2-3 teaspoons freshly chopped Thai basil leaves, depending on taste (about 5)
- Prepare veggies by chopping red pepper, onion and broccoli, slicing carrots, cutting celery, and mincing garlic. Set aside.
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Once oil is hot enough that a drop of water sizzles, add onion and carrots. Stir and season with a few shakes of salt and pepper. Cook for 5 minutes, stirring occasionally. Add bell pepper and celery. Season with additional salt and pepper. Stir and cook 5 minutes more. Add broccoli and cook an additional 3 minutes. Add garlic and cook for 1 minute more.
- While veggies are cooking, in a small mixing bowl, whisk together coconut milk, ½ teaspoon salt, curry powder, cinnamon, ginger, coconut or brown sugar, onion powder, lime juice, and cornstarch. Pour mixture into skillet along with chopped basil leaves and stir. Reduce heat to a low simmer and continue stirring until mixture thickens, about 2-3 minutes. Season to taste
- Serve warm over brown rice, quinoa, potatoes, etc.
