Thai green curry recipe

by | Jan 2, 2016 | Main Meals, Recipes | 2 comments

The ultimate winter immune booster

Chillies contain capsaicin, which helps clear mucus. Ginger is a pharmacy unto its own, containing natural antibiotics, anti-inflammatory agents and the ability to clear congestion. Not to mention garlic, with it’s legendary antiviral and antibacterial properties.

I always try to keep a couple of portions of this green curry paste in the freezer so that on a week night, all I have to do is throw everything in, and in under half an hour, there’s a delicious, warming meal on the table. Add colourful seasonal vegetables, such as butternut squash, rich in immune boosting vitamin C and beta carotene. Throw in some mushrooms too! They provide beta-glucans, a powerful anti-viral and anti-bacterial.

Ingredients:

Curry paste:

Enough for 3 batches of paste, which can freeze, each providing 4 servings

  • 15 shallots
  • 10 garlic cloves
  • 6 thai green chillies
  • 1 bunch coriander
  • 3 lemongrass stalks, chopped and outer layer removed
  • 1 tablespoon chopped ginger.

Sauce and Contents:

1 batch- 4 servings

  • I tbsp olive oil or coconut oil for cooking the paste
  • 1 tin coconut milk
  • 1 tsp swiss vegetable bouillon powder
  • 1 tsp tumeric
  • butternut squash (200g)
  • jerusalem artichokes (150g)
  • cauliflower (100g)
  • shiitake mushrooms (100g)
  • rainbow chard (2 large handfuls)

Protein per person: 1 fillet of chicken, or fish, 100g Tempeh or Tofu or small handful grilled cashew nuts, 1 tbsp soy sauce or tamari sauce, the juice of half a lime, 3 drops toasted sesame oil (optional), 3 kaffir lime leaves (optional)

Garnish (optional):

  • 1 tbsp sesame seeds
  • 1 tbsp chopped spring onion

Method:

Curry paste:

Max 30 minute preparation for 3 meal bases- each meal base serves 4 people.

1. Blend all ingredients together in a food processor

2. Store extra portions of paste in the freezer

Preparing the curry:

1. Stir fry the coconut oil or olive oil on a medium heat for 2 minutes

2. Bring 250ml water to boil whilst adding coconut milk and bouillon to the paste. Stir well, add the water and kefir leaves chopped thinly and the tumeric powder.

3. Add vegetables and protein (add the chard 5 minutes from the end. If serving with cashew nuts then roast these separately)

4. When curry is nearly ready, add a tablespoon of soy sauce or tamari sauce, the juice of half a lime and a couple of drops of sesame oil (optional). Serve with brown rice or quinoa.

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