Updated: May 8
Super Simple Blue Green Spirulina Curry
Yield: 4 servings
This super quick but delicious green curry is really, really green and after a little prep can be on the table in 15 minutes.
1 can light or full-fat coconut milk (go with full-fat for a richer, creamier curry)
5 cloves garlic, minced
1 tbsp minced fresh ginger
1/2 a onion, diced
1 tsp chili flakes (use more or less to adjust spiciness)
4 tbsp green curry paste (store bought is fine – we like Thai Kitchen)
2 ounces Greenspring Farms Fresh Spirulina
3 tbsp soy sauce (use gluten-free tamari if needed)
2 red peppers, sliced
1 serrano pepper, seeds removed and diced (optional, if you want some extra heat)
3 cups (450 g) chopped broccoli
1 cup frozen green peas
2 cups sliced carrots
1 tbsp coconut sugar or brown sugar
1 tbsp fresh lime juice
Add the garlic, ginger and onion to a pan with 1 tsp of coconut or a splash of water or vegetable stock. Saute until soft, about 5 minutes.
Add the chili flake and green curry paste. Stir to combine and cook for a few more minutes.
Add the fresh spirulina, coconut milk, soy sauce, broccoli, carrots, and red pepper and simmer for 10 minutes or so.
Add the peas and simmer for about another 5 minutes.
Stir in the lime and coconut sugar.
Season with salt and pepper if desired.
Serve over brown rice, quinoa, noodles or cauliflower rice, topped with fresh cilantro or Thai basil.