for the love of Thai.

we discovered a little authentic Thai restaurant hidden inside a very sketchy, hole in the wall hotel up in the north east of Calgary. White Elephant is home to the best Thai food i’ve ever had, and it’s so inexpensive.

sadly, the place is no secret. you’re lucky to get a reservation most nights, and i wouldn’t suggest being a walk-in. because of this i’ve learned to curb my cravings at home. my dish of choice? green curry. controlling the cooking process allows for a few healthy swaps, like using brown rice instead of white coconut rice – i do this begrudgingly.

when i first attempted this, i was a bit nervous. it couldn’t be easy, could it? then i discovered what makes it one of the most simple dishes: curry paste. i’m sure making your own wouldn’t be that difficult, but the convenience of a pre-made paste makes this any easy 10 minute recipe.


green curry with shrimp
serves four


50g green curry paste (i use Mae Ploy brand)
1 tbsp coconut oil
1 can (400ml) coconut milk
1/4 cup water
2 cups seasonal vegetables (i used yellow bell pepper, eggplant, mushrooms and cauliflower)
1 1/2 tsp sugar
3 cup brown rice, cooked
1/2 bunch cilantro, chopped


  • stir-fry green curry paste on coconut oil
  • add coconut milk and water, heat until boiling
  • add vegetables and cook until they soften
  • add sugar, taste for seasoning
  • add shrimp and cook until pink
  • portion rice into bowls, top with vegetable mixture
  • garnish with cilantro


now to learn how to make pad see ew. anyone have a shortcut on that?

do you like Thai food? what’s your favourite dish?