I?ve mentioned before that green is my favorite color. It reminds me of my houseplants, being in nature, money (haha!), and of course – vegetables. I created our Green Goddess Dip so I could easily add some veg to sandwiches, flatbreads, and pizzas. Well, I also love curry. I?m typically a red curry kinda gal, but green curry has a new place in my heart. In keeping with the green theme this spring, I decided to make coconut green curry and this might be one of my favorite creations to date.

There are a few main types of Thai curry – red, yellow, and green. There?s also massaman and panang curry, but I?ll stick with the three colors for simplicity. The color of a curry is determined by the color of the chiles and other main ingredients used in each dish. In traditional Thai curry, a chef will use red or green Thai chiles, or a mixture of dried spices for yellow curry. This coconut green curry gets its vibrant green color from jalapeños, baby spinach, and fresh basil. Asian flavors like ginger, lime, and coconut round out this complex and ultra satisfying curry recipe. 
For those of you who don?t like cilantro, I have some good news. You won?t find any in this coconut green curry! I actually planned to use cilantro but I couldn?t find it at the store this week. Instead, basil offers a refreshing twist that I really love. Coronavirus has disrupted seemingly every aspect of life, including the food supply chain. I haven?t been able to find coconu...