My Thai Green Curry

VIDEO LINK: https://www.youtube.com/watch?v=u4YcxeztjhM&feature=youtu.be

CURRY LOVE.. WHO’S WITH ME! 

Who doesn't enjoy a good old curry, right! Such a tasty way to pack in a heap of vegetables! Whenever I go to a Thai restaurant one of my top picks is a warm, spicy green curry so I thought I would put my skills to the test and make my own! 

I hope you like it as much as I do. 

Screen Shot 2017-09-07 at 9.14.14 pm
PASTE
  • Thumb size piece of ginger
  • Stalk of lemon grass (hit it and take top half off – hard part- before processing)
  • Four gloves of garlic
  • Pinch of cumin
  • Bunch of coriander
  • Two tbs of chilli
  • 4 tbs of tamari
  • skin of half a lime
  • Whole lime juice
CURRY
  • 400ml of coconut milk (you can use light if wish)
  • 1 cup of finely chopped broccoli
  • 1 cup of chopped button mushrooms
  • 1 cup of bean sprouts
  • Head full of enoki mushrooms
  • 1 cup of brown/white rice or quinoa

OPTIONAL: Cook protein of choice

  • Tofu
  • Chicken
  • Fish
METHOD

Cook your rice/quinoa.

Place all of your ‘paste’ ingredients into a food processor or blender and combine. Turn it off a couple of times during the process and push all ingredients towards the blade. Once complete leave to side.

Heat a deep pan or wok on the stove. Once hot, place your broccoli and bean sprouts in the pan first (as they take longer to cook compared to mushrooms).  Stir in the curry paste.

Once combine pour in your coconut milk and simmer for a couple of minutes.

Once the broccoli and sprouts are almost cooked (the colour will changed to a really green colour) stir in your mushrooms and leave for another few minutes.

Serve it with grain of choice and enjoy!!

Screen Shot 2017-09-07 at 9.14.24 pm

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Comments

  • Tara
    REPLY

    So zesty and refreshing Kath, loveeeeeeee it!

    September 30, 2017

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