Alkaline Thai Green Vegetable Curry

May 29, 2013 Angela Main MealsRecipes

Quick and simple turning a typically acidic hot dish to a soothing alkaline curry 😉

Alkaline Thai Veggie Curry

Alkaline Thai Veggie Curry


  • One cup fresh young thai coconut flakes
  • A large helping of broccoli
  • A large helping of courgettes
  • One tablespoon curry paste
  • One cup almonds
  • One cup water
  • One basil leaf
  • One tablespoon cilantro
  • Two tablespoon red bell pepper to garnish
  • Three jalapenos, seeds removed
  • Three tablespoon lemongrass
  • Three cup cilantro
  • Three lime, peeled
  • One teaspoon ginger
  • One dash salt

First make a curry paste by blend the jalapenos, lemongrass, cilantro, lime, ginger, and salt and place in a bowl. Make sure to use only one tablespoon of the curry paste in the soup. Add the ingredients to a wide pan and simmer gently.

Now blend almonds and one cup water and strain through and add to the pan.

Proceed to add the almond milk in the blender and add the coconut meat, one tablespoon of honey, and one table spoon of curry paste and add to pan.

Make sure to taste the mixture as you go along and add more ingredients if need to suit your taste.

Add the basil and cilantro and pulse two or three times.

Finally add broccoli and courgettes and simmer for a couple of more minutes.

Serve slightly warm.

Garnish with bell pepper and cilantro if desired. You will soon discover that its the best alkaline Thai vegetable curry in the world!

Bon appetite ;-)))

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