thai green curry

as you may know, curry is one of my very favourite dishes. it's one of the easiest things to find vegan when you eat out, and so i have eaten many a curry in my day. it's also one of my go-to dishes to cook at home - there are just so many options!

making good curry is all about the spices. if you've bought something labeled "curry powder" please do us both a favour and throw it out. there ARE good powdered spice mixes to be found, if you have any good import food stores nearby, and i do use those... but my favourite by far is curry paste. cock brand, to be specific (teehee). for making thai curries, there is nothing better. 

ingredients:

1 T ginger, grated
1 T garlic, grated
1 T coconut oil
3 fake chicken breasts (or tofu, for a gluten free option)
1 T soy sauce (i prefer china lily)
1 large carrot, sliced thin
1 large white or yellow onion, chopped
2 baby bok choy, sliced
1 can coconut milk
water
4 kafir lime leaves (or substitute 1 T lime juice)
1 1/2 t green curry paste
2 green onions, sliced thin
1 bunch basil, sliced thin
1 c spinach, chopped

to make:

heat coconut oil over medium heat in a wok. once it's hot, add garlic and ginger, and stir about 2 minutes.

add the fake chicken or tofu and soy sauce, and fry about 5 minutes, or until it is heated through. .

add the veggies, coconut milk, about 1 coconut milk can worth of water, kafir lime leaves and curry paste.

cover, and allow to boil about 10 minutes.

uncover, and boil about 10 minutes more, or until the veggies are soft and the sauce has thickened a bit.

add green onions, basil and spinach. stir 2-3 minutes, or until the basil and spinach are just wilted.

serve over rice, with bread, however you like it!