How to Make Thai Green Keto Vegan Coconut Curry Mukbang

How to make Thai Keto Vegan Green Coconut Curry
Cruciferous plants fight cancer they are high in sulfur and glutathione. Hot spicy foods are great for helping you sweat and detoxify, cleansing the blood, they work to detox the liver and remove any unwanted critters from your gut. The coconut milk kills yeast and the turmeric helps reduce inflammation. Overall, this is a super “Smart Meal.”

Ingredients.

2 c. Aroy-D Coconut Milk
1- 3 Tbsp. Aroy-D Green Curry Paste
1.5 Zucchini
1 Eggplant
2 small Onions
4 cloves Garlic
2 Green Onions
½ a medium sized Jalapeno
½ Green Pepper
½ Stalk Celery
1 finger Turmeric root
1 finger Garlic root
¼ c. Cilantro
Kale
Swiss Chard
Small Head Broccoli
¾ c. Cabbage
3 Optional Tbsp. Peanut Butter
¼ c. Water


Spiralize or "zoodle" 1.5 zucchinis. Chop up one eggplant. Finely chop celery, onions, green or red peppers & half a jalapeno. Chiffonade kale, swiss chard, cabbage & chop a small head broccoli. Set aside kale and chard together. Set aside broccoli stems, kale and chard stems with cabbage. Mince two inches ginger and a finger of turmeric root. Add about 4 cloves pressed garlic to onions, celery and peppers. Mince cilantro.

Oil pan with 1 tbsp. coconut oil. Sautee ginger, turmeric, onions, garlic, green peppers & celery.
Sautee on a medium to high heat for 1 minute.Sautee ginger, tumeric, onions, garlic, green peppers & celery. Sautee on a medium to high heat for 1 minute in an iron wok or pan.
And set aside.

Lightly sauté cabbage, Kale, chard and broccoli stems, till bright. Add a splash of water, just to help steam & brighten.

Place one tsp coconut oil in pan. Add 1 to 3 Tbsp. Aroy-D green curry paste. Add a splash of water to blend spices, herbs & cocout milk. Add about 3 optional Tbsp. organic peanut butter. (Cashew or almond butter works too. ) Blend with mixture. Add 1/2 c. coconut milk. Now add back in your sautéed peppers, onions, ginger, garlic and turmeric, your deglazer eggplant, add 1 c. coconut milk. Add your zoodles and broccoli... And cover to steam a minute. Uncover and integrate, so the spices cook into the greens. Add cilantro last. And cover till simmering on a medium to LOW heat. Add coconut milk for desired consistency. Simmer for a few seconds. Serve immediately, while veggies are still bright.

Eat Well - Eat Life


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