Thai Green Curry


Serves 2 (generous portions) 

Ingredients:

One nob of crushed garlic
Your favourite curry paste - bought at any supermarket (look for one that has a lower sodium and sugar content - there can be some nasty ones!) 
Washed/chopped vegetables of choice ( we like using potatoes, broccoli, green beans)
Protein of choice (chicken, tofu, beef)
400ml coconut milk
Rice or quinoa to serve 
1tsp vegetable oil 

Method:

1. Wash your potatoes (no need to peel - skin is packed with nutrients) and steam until just tender.
2. In a hot wok, add your oil and garlic. Don't let this brown too much or it creates a burnt flavour.
3. Add 1tbs of curry paste and cook for 1minute to develop flavours 
4. Add 400ml of coconut milk and bring to the boil.
5. Turn down to a simmer and add choice of protein. 
6. Once Cooked- add your vegetables and let simmer for a few extra minutes. 

DONE! 
Serve with rice, quinoa or enjoy on its own

**TIP - prep quinoa for the week ahead rather than rice. Rice is the greatest hazard for food poisoning and if eaten a day after cooking should be heated to over 60 degrees and for a duration of time. Quinoa doesn't have this same risk and is also a great source of fiber and protein.

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