Green Garden Curry

Author: Nutraorganics   Date Posted:20 May 2020 


2 large garlic cloves

1 piece of ginger, (thumb-sized)

1 lemongrass, halved

1 bunch of coriander, stalks chopped and leaves reserved

Mint leaves

2 kaffir lime leaves

1 green chilli

2 x 400 ml cans of coconut milk

1 tbsp Nutraorganics Vegetable Broth powder

White Basmati Rice

1 tablespoon Coconut Oil

2 tbsp fysh sauce (optional)

juice of 1 lime

1 packet of firm tofu cut into cubes 

1 zucchini, cubed

1 bunch of baby broccoli, sliced into 2 cm pieces

lime wedges

baby bok choy

bean sprouts



1. Prepare rice according to packet instructions.

2. Add garlic, ginger, coriander stalks, 1 kaffir lime leaf, and chilli into a food processor and blitz to make a paste. (If you don't have a food processor use a grater or chop with a knife, and then pulverise in a mortar and pestle to make paste). 

3. Heat 1 tbsp of coconut oil in a pan, add curry paste and fry until fragrant, 3-4 minutes. 

4. Bash lemongrass stalk until it breaks open slightly and add into pan.

5. Add in coconut milk, broth powder, fish sauce, and tear the remaining kaffir lead and add in along with lime juice. Bring to simmer.

6. Add in tofu and simmer for 15 minutes.

7. Add in zucchini, broccolini, and bok choy. Simmer for another 5 minutes.

8. Taste and adjust seasoning adding in more lime juice or fish sauce.

9. Serve with rice, top with mint and coriander leaves, lime wedges and bean sprouts. 

Serves 2-3

Recipe adapted (with Sunnybrook product links) from Nutraorganics

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