I love Thai curries!!! And what I love perhaps more than eating Thai curries, is smelling Thai curries. If you have ever made one, you know what I am talking about.


This is perhaps one of the most aromatic dishes I have ever concocted - including RAW Granola Bars! I must admit, it took a bit of searching for a starter recipe - but they are out there folks, and good ones, simple ones....

After eating the amazing Green Chow Chow Curry at GreenDog Cafe in Columbia-Tusculum, my taste buds couldn't wait another moment. I had to cook this dish. With a little help from I was able to create a curry worthy of making again...and again, and again...


1 tablespoon olive oil

3-4 cups spinach, washed and whole

8 oz mushrooms (we went with Crimini), sliced 1/2 cup vegetable broth

3/4 can coconut milk

For the Green Curry Paste:

1 stalk lemongrass, thinly sliced

1/4 can coconut milk

1-3 jalapeno (depending on your spice ability)

1 compressed cup chopped cilantro, leaves and stems 1 shallot, chopped

4-5 cloves garlic

1 thumb-size piece ginger, peeled and sliced

1 tablespoon soy sauce

2 tablespoons lime juice

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground white pepper

1 teaspoon brown sugar

For the Curry Paste - which is definitely worth making on your own. After your first wiff of it, you will understand. I am a total cheat - no mortar and pestle for me, just the ole' food processor. Feel free to combine these ingredients by hand - I am sure that you will extract more flavor this way, but for those like me with limited time and young ones - a food processor does just fine. Combine all Green Curry Paste ingredients into the food processor and puree until you get a nice paste. It will have a slight chunk to it, but should be relatively smooth.

For the final dish. Heat olive oil over medium heat in a medium pot. Add sliced mushrooms and cook, stirring occasionally until most of the water has evaporated (anywhere from 5-15 minutes depending on the mushroom). Then add ALL the green curry. Cook for 2-4 minutes, once the aroma is realeased, add vegetable broth and bring to a low boil/simmer and add spinach. Stir until the mixture is fully incorporated. Add remaing 3/4 can of coconut milk. Stir and let simmer for 2-4 minutes (it's hard to wait because it looks and smells SO GOOD!)

We eat this over brown rice to 'healthy' it up a bit with a Socca Pancake on top ↴


1/2 cup chickpea flour 1/2 cup water

1 tablespoon olive oil pinch of cumin

Whisk ingredients together. The consistency will be like watery pancake batter. If you have a good non-stick skillet you won't need a drizzle of olive oil, but if

your's strays on the side of sticky then you will want it. Pre-heat skillet over medium heat. Pour a 1/4 cup of batter into the pan. Cook for about 2 minutes on each side and enjoy!