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In the Kitchen: Infused "Green" Curry & Smoothie

Posted by Maggie Tamo on

"Green" Curry 


3 tbs. green curry paste 

2 tbs. Infused coconut oil 

1" knob of ginger, minced 

3 garlic cloves, minced 

1 tbs. tamari (or soy sauce) 

1 tbs. almond butter 

3 cans of coconut milk 

1 green bell pepper 

2 tsp pink Himalayan salt

Snap peas

Green kale 

Juice of 1 lime 


Rice noodles


1. Add green curry paste & infused coconut oil into a pot over medium heat. Allow to cook until the curry paste is fragrant. Then add in your minced ginger & garlic, and sautéed for about 30 seconds. 

2. Add in coconut milk, almond butter, Tamari, salt, and lime juice, and stir to combine. 

3. In a separate pot, bring some lightly salted water to a boil & add rice noodles and vegetables. Once cooked, drain thoroughly. 

4. Add rice noodles, vegetables, and curry broth into a bowl, and then garnish with cilantro & a lime wedge.


"Green" Smoothie



1 cup frozen mango 

2 tbs. Infused coconut oil 

1 large handful of green kale 

2-3 dates, pitted

1 1/2 cups vanilla almond milk 



1. Place all ingredients in a blender and blend until smooth. 

2. Enjoy!