greener green curry

What a month! I was thinking I'd have so much time for new recipes and blog posts, but here I am, almost a month later and just now posting. Well, here's what I've been up too: I have just recently started teaching at Pure Barre Maui! It has been quite the journey of training and practice but with the support and motivation of my incredible team of fierce females, I am on the schedule and loving it. I have also been teaching nutrition and cooking classes at Montessori School of Maui for their after school program. Every week we talked about a different nutrient or food group for our nutrition lesson and then made ourselves something healthy to eat. Giving kids confidence in the kitchen and around food has been incredibly rewarding, I can't wait to do it again in the fall.

Of course, I am still busy in my own kitchen. I am always a fan of hidden veggies so here is one that is literally dripping with greens. Grab your favorite green curry paste, and everything else that is green, and let's get cooking.

greener green curry

• 1 small onion
• 2 tsp coconut oil
• 2 cloves garlic
• 1/2 inch piece of ginger
• 2-3 Tbsp green curry paste of your choice
• 1 can full fat coconut milk
• handful of fresh Thai basil
• handful of fresh parsley and cilantro
• 1-2 cups fresh greens (kale, spinach, collards, etc)
• 1 zucchini
• 1 cup frozen or fresh peas
• 12 oz extra firm tofu
• salt as needed

Chop the onion and heat the coconut oil in a pan. Saute the onion until just soft, then add the zucchini. While the veggies are cooking, add the ginger, garlic, green curry paste, coconut milk, Thai basil, parsley, cilantro, and the greens to a blender and blend until smooth.

Add the sauce to the vegetables and simmer for about 10 minutes for all the flavors to combine. Add the peas and cubed tofu and bring back to a simmer.

Every green curry paste will be a little different, some more concentrated, some saltier, and some spicier, so make sure you taste your sauce before you add it in and again at the end. Add more salt as needed. Serve over brown rice or the grain of your choice. And there you go, getting your greens.