Tag: Easy Healthy Recipe

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Vegan Green Thai Curry

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Who doesn’t love Thai food? I bet everyone’s first Thai dish has always been the Thai curry! I was first introduced to Thai cuisine with the Thai red curry, and ever since Thai has been my favourite cuisine. This Vegan Green Thai Curry is rich and creamy, packed with fresh vegetables, full of authentic Thai flavours and simple enough for weeknight dinners. 

Ever since we have planted lemongrass at home, we pretty much make this Vegan Thai Green Curry every week. It tastes as good as a restaurant dish. We made it three days back, and barely a few days later, there we were craving a green curry again. It is amazingly delicious and you can have it without getting tired of it. I use all the produce I have at home from carrots, green beans, broccoli, zucchini or even green peas. 

Tip – Always use canned coconut milk rather than the tetra pack. The tetra pack coconut milk is watery and doesn’t have the authentic coconut milk taste. For more information on coconut milk, ready my post on the Coconut and Lime Chicken.

green-thai-curry

Who wouldn’t love this vegan Thai curry? It’s hard to come across a person who wouldn’t like its delicious, well balanced flavours – spiciness soothed by the coolness of the coconut milk and set against the freshness of coriander, lime leaves and lemongrass. Because this is a vegan curry I have not used fish sauce and shrimp paste, even though fish sauce and shrimp paste are essential Thai ingredients. 

Vegan Green Thai Curry Paste

Because it is impossible to find vegan Thai curry paste that doesn’t have fish sauce or shrimp paste, so I never use store bought Thai curry paste, I always make it fresh from scratch. The curry paste is simple to make and can be made with easily available ingredients. It is not time consuming at all like the chefs in Thailand who sweat it all out to make the paste. Just grind all the ingredients together and that is it! 

The ingredients required for the curry paste are – 

  • Ginger
  • Green chilli
  • Onions
  • Garlic
  • Lemon zest
  • Coriander powder
  • Cumin powder
  • Turmeric powder
  • Salt 
  • Coriander leaves and stem

If you really like your curry spicy, then add in more green chilli. You can also add in a few sliced Thai red chilli in the curry. 

How to serve the curry?

I always serve the Vegan Green Thai Curry with steamed long grain rice or jasmine rice. But if you want to give it a healthy twist, I bet quinoa would be a great alternative to serve the curry with. 

As it is the curry is loaded with vegetables, I like to enjoy the curry by itself along with steamed rice. But if you do want a side dish you can serve it with

Pairing it up with a fresh and juicy salad is a good idea, to make it a full and refreshing meal! 

If you make my Vegan Thai Green Curry, do not forget to tag me on Instagram as @spoonfulstoriesbyishanapassi I simply love seeing your takes on my recipes! 

Vegan Green Thai Curry
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Vegan Green Thai Curry

Recipe by Ishana PassiCourse: Main Dish, VeganCuisine: ThaiDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

This Vegan Green Thai Curry is rich and creamy, packed with fresh vegetables, full of authentic Thai flavours and simple enough for weeknight dinners. 

Ingredients for curry paste

  • 3 green chilli, chopped

  • 2 tsp lemon zest

  • 2 tbsp galangal or ginger, grated

  • 5 cloves garlic, chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/4 tsp turmeric powder

  • 1/3 cup coriander leaves and stems

  • 2-3 tbsp water

  • juice of 1/2 lemon

  • Thai Curry Ingredients

  • 2 tbsp coconut oil / olive oil

  • 3-4 lime leaves

  • 1-2 thai red chilli, sliced

  • 4-5 lemongrass stalks, chopped and trimmed

  • 2-3 tsp coconut sugar

  • 1 cup vegetable broth or water

  • 1 can coconut milk, full fat

  • 1/3 cup peas

  • 1 small carrot, chopped

  • 1/3 cup green beans, chopped

  • 1/3 cup broccoli, chopped

  • 1-2 tsp soy sauce

  • 5 thai basil leaves

Directions

  • Combine all the ingredients of the curry paste in a blender. Blend it to a fine paste until it becomes nice thick paste. Use this paste for the Thai curry.
  • Heat oil in a heavy based pan. Add the lemon grass and saute for a minute.
  • Add the curry paste and kaffir lime leaves. Cook for 3-5 minutes until cooked and dried out.
  • Add the broth, coconut milk, sugar, soy sauce and mix well.
  • Add in all the vegetables and let it simmer for 13-15 minutes.
  • Taste the curry and accordingly adjust. Add more salt for saltiness or sugar for sweetness.
  • Serve warm with steam rice.
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Coconut Lime Chicken

Coconut-Lime-Chicken-Spoonful-Stories

This Thai inspired Coconut Lime Chicken is comforting, delicious and easy to make. It is made with chicken breast that is simmered in creamy coconut milk, fresh lime juice, cilantro and red pepper flakes and ready under 30 minutes!

It’s been awhile since i’ve created a Thai inspired recipe, so I am really excited for this. And I love Thai! I have also been getting quite a few requests for the recipe for this dish so I am eager to see how many of you will make this dish! I had some left over coconut milk, and I decided to make a chicken dish out of it. This recipe is ideal for weeknights or if you have guests coming in last minute. 

The sweetness of the coconut milk combined with the freshness and tanginess of the lemon juice and spiciness of the red pepper flakes is truly one of the best combinations!  This dish is best served steamed rice.

Coconut Milk

Coconut milk is the hero of this Thai inspired creamy Coconut and Lime Chicken dish.  It gives the dish a creamy texture, nuttiness and sweetness. Also, as coconut milk is thick itself, you do not need a thickening agent. 

There are many varieties in the market when it comes to coconut milk. So here are a few tips to help you choose the right one.

Unsweetened – Make sure to buy unsweetened coconut milk. Coconut milk itself is on the sweeter side, whereas sweetened coconut milk and cream of coconut both contain added sugar and are often placed near the coconut milk in shops. 

Canned – Many varieties are available like I said. Canned, boxed, powder or refrigerated. Make sure to buy the canned coconut milk, this usually placed near the Asian sauces. Canned coconut milk is the most flavourful.

Full Fat Milk – For the best taste and texture use full fat coconut milk. Lite coconut milk obviously has less fat, but then tends to  be watery. This will not give you a rich and creamy texture.

Shake the can – It’s important you shake the can before opening it, because there is often a white solid layer on top that is formed which is known as coconut cream. Vigorously shake it before opening to combine the cream and liquid together. 

My favourite brand to use is Chaokoh Coconut Milk. It is easily available in most of the grocery stores. It truly tastes and looks the best, the perfect texture you would want for your Coconut and Lime Chicken. The other brand that you can also use is Real Thai Coconut Milk. This is equally good. 

Recipe tips and notes for Coconut Lime Chicken

  • Like the spice? If you like your food spicy, try adding in a few chopped Thai Chilli Pepper.
  • Fish Sauce – Try adding in a tsp of fish sauce to enhance the flavour of the dish. It is completely optional but it will give the dish a more authentic Thai flavour. I haven’t included it in the recipe since many people don’t stock up on fish sauce. Fish sauce and even Lemongrass would be a great addition to the dish.
  • Lite Coconut Milk – Feel free to use lite coconut milk, but keep in mind the dish won’t be as rich and creamy as it would be if you use full fat milk. The sauce will definitely be thinner. 
  • Don’t like cilantro? If you are one of those people who don’t fancy cilantro, then leave it out! Instead you can use basil or lime leaves. 

Want to try more Thai inspired recipes?

Coconut Lime Chicken
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Coconut Lime Chicken

Recipe by Ishana PassiCourse: Main Dish, Non-VegetarianCuisine: ThaiDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

This Thai inspired Coconut Lime Chicken is comforting, delicious and easy to make.

Ingredients

  • 500 gm boneless, skinless chicken breast

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 1 onion, sliced

  • 1/2 cup chicken stock

  • 1 can full fat, unsweetened coconut milk

  • 2 tbsp lemon juice

  • zest of 1 lemon

  • 2 tbsp freshly chopped cilantro

  • 1 tbsp red pepper flakes

  • salt and pepper to taste

  • 2 cloves garlic, minced

  • 1 tbsp honey

Directions

  • Slice the chicken into small chunks and season with salt and pepper.
  • Heat a large pan over medium heat. Melt the butter in it with 1 tbsp oil. When hot, add the chicken and cook until golden brown or slightly cooked. Transfer to a plate.
  • In the same pan, add the remaining oil and cook the onions and the garlic until fragrant. About 30-45 seconds.
  • Stir in the chicken stock, lemon juice, lemon zest, red pepper flakes and honey. Simmer on low heat until reduced by half for about 5 minutes. Keep stirring and scrapping the pan from the sides.
  • Stir in the coconut milk and season with salt and pepper. Add the chicken to the pan and cook until chicken is fully cooked.
  • Stir in the cilantro and serve with steamed rice.
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Green Pea and Peanut Quinoa

How-to-make-pea-and-peanut-qunioa-spoonful-stories

Ever since I was a baby, I have always been fussy about eating green peas. I only started enjoying green peas when I decided to combine it with quinoa. This green pea and peanut quinoa recipe will be every picky eater’s favourite dish! 

Quick and easy, this dish is flavourful and a bowl of healthy comfort food! This quinoa recipe can be served cold as well as warm. It is more like a green pea salad if served cold. It makes for a delicious and healthy side dish or even a healthy summer dinner recipe that goes with anything. 

Every time I cook with green peas it makes me think of my dad. With him its green peas over any other vegetable! This actually reminds me of Nigella Lawson. She absolutely loves green peas! In Fact most of her renowned savoury recipes are to do with peas. 

The best part about peas is that they are a nutritional powerhouse despite the sweetness they have. This green pea and peanut quinoa recipe is fluffy, tasty and high in protein. Quinoa being complete protein and when peas are paired with it, it’s added protein. Quinoa also provides you with lots of minerals and healthy fats making it an easy healthy recipe.

It not only serves as a great side dish but also perfect to pack as a lunch box! 

Fresh or frozen peas?

As peas are not available all year round, it’s okay to use frozen peas for this recipe. This recipe works great with fresh or frozen peas, use whatever is available. Majority of the time I have made the recipe with frozen peas and the taste is the same. So it doesn’t really make a difference. This is also an added advantage. You can make this dish as a quick fix if you want to put together something at the last minute. 

This green pea and peanut quinoa recipe has an Indian touch to it. It is sautéed in olive oil, curry leaves and black mustard seeds to give it a taste of those flavours. I have adapted this recipe from the famous Indian dish, Poha (flattened rice). Poha is a Western Indian breakfast recipe but its flavours are known all over the country. It has been a tradition in my family since many years to have Poha for breakfast every Sunday morning. 

This recipe is a one pot recipe.

One pot quinoa and fresh peas

Start by boiling the peas in a medium sized pot. Once the peas turn bright green and slightly soft, rinse them under cold water. Keep them aside. Next boil your quinoa in the same put in chicken or vegetable stock. You can also boil it in simple water. When the quinoa is cooked and all the liquid in the pot is absorbed, turn off the heat. Allow the quinoa to rest for 5-8 minutes. 

Fluff the quinoa with a fork and mix it with the peas. 

How-to-make-pea-and-peanut-qunioa-spoonful-stories

Sauté the pea and quinoa mixture in olive oil, mustard seeds and curry leaves. Cook until the quinoa is fragrant and add a handful of peanuts. Serve hot and garnish with chopped parsley if you want. This dish is sure to make you feel happy and satisfied! 

Green Pea and Peanut Quinoa
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Green Pea and Peanut Quinoa

Recipe by Ishana PassiCourse: Sides, MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

Quick and easy, this dish is flavourful and a bowl of healthy comfort food!

Ingredients

  • 1/2 cup uncooked quinoa

  • 1 cup raw green peas

  • 1 cup vegetable stock

  • 1 tsp black mustard seeds

  • Handful of fresh curry leaves

  • 1 tbsp olive oil

  • Handful of peanuts

Directions

  • In a medium size pot, boil the green peas until bright green and slightly soft. Rinse them under cold water, drain and keep aside.
  • In the same pot, bring to boil the vegetable stock. Add the quinoa, cover and let it cook on low heat. Keep it on low heat until all the liquid is absorbed by the quinoa and is fully cooked. Remove from the heat and allow it to rest for 5 minutes.
  • Fluff the quinoa with a fork and mix it with the green peas.
  • In a medium size pan, heat the olive oil. Add the black mustard seeds and curry leaves. After a few seconds, add the quinoa and peas mixture and the peanuts and sauté for 1-2 minutes. Cook until the quinoa is fragrant.
  • Remove from heat and serve hot.

Make sure to try the Greek Watermelon and Cottage Cheese Salad!

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Greek Watermelon and Cottage Cheese Salad

How-to-make-greek-watermelon-cottage-cheese-feta-salad

It’s the Greek summer favourite!

I know the minute you read Watermelon and Cottage Cheese Salad, you thought to yourself what a strange combination. This combination is not only refreshing but delicious too! One spoonful of this refreshing summer salad will leave you convinced that the combination of watermelon and cottage cheese is truly divine!

This easy summer salad is a favourite at our dinner table. We normally eat it as an evening snack or light meal. The sweet and salty mix of cottage cheese and watermelon definitely keeps us cool and refreshed during the hot summer days! 

It is the perfect summer salad recipe to toss up at the last minute if you have guests coming over or just want to cool yourself down after a tiring summer day! This vibrant bowl of watermelon is sure to add colour to any dinner table while you indulge in a feast with your loved ones.

Watermelon being the juicy summer fruit, icy cold cubes of it and crumbled salty cottage cheese salad is a Greek summer favourite. I have adapted this recipe from the classic Greek watermelon feta mix, making it easier to toss it up last minute by using cottage cheese instead of feta. The saltiness of the cottage cheese makes it the perfect substitute for feta. This variation includes thin slices of onion, a handful of seeds of your choice, a touch of freshly chopped vibrant mint leaves and a tangy lemon vinaigrette dressing. I have used pumpkin seeds, sunflower seeds and flax seeds to add a slight crunch.

All the ingredients required are the everyday pantry staples that we all have.  

It’s important you choose ingredients wisely and pick a juicy, ripe watermelon and fresh cottage cheese for your salad. How to pick the perfect juicy, ripe watermelon? 

The perfect watermelon for your salad

This is one of the tricky parts about choosing a watermelon as you don’t know what is inside. Most people check if the watermelon is ripe by tapping it. But another way to check is by lifting it.

Is the watermelon heavy according to its size? Compare it with the weight of another watermelon of the same size. The heavier the watermelon the ripest it is, which indicates that it is full of water. Also, take a close look at the colour of the watermelon. For the salad pick a dark and dull green watermelon instead of a light and shiny green one. This will make the perfect watermelon for your salad. 

The salad provides a lot of hydration from the watermelon, essential fatty acids and a full profile of amino acids along with vitamin A, B, C and E from the sunflower, pumpkin and flax seeds.  

Pair this refreshing salad with a chilled glass of wine and a chunk of bread. You can have it with any grilled meat such as chicken or fish, it’s a lovely light dinner. I recommend you to go out of your comfort zone and give this combination try. This is one of the best summer salads to indulge in on a hot day. I’m sure this watermelon and cottage cheese salad will become a favourite on your table. Just the way it did on ours!

Lets see how to prepare the Watermelon and Cottage Cheese Salad

Greek Watermelon and Cottage Cheese Salad
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Greek Watermelon and Cottage Cheese Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

Ingredients SALAD

  • 1 handful chopped fresh mint leaves

  • 3 cups cubed, cold watermelon

  • 1/3 cup crumbled cottage cheese

  • 1 handful mixed seeds

  • DRESSING

  • 1tbsp olive oil

  • juice of 1 lemon

  • Rock salt to taste

  • Pepper to taste

  • 1 tsp honey

Directions

  • Whisk together all the ingredients for the dressing and refrigerate.
  • Add the chopped mint leaves, watermelon, onion, cottage cheese and the seeds to a large salad bowl.
  • Drizzle the dressing and toss it all together.
  • Serve chilled.

Also try the Lemon Herb Grilled Chicken Salad