Thai green curry
Serves 2-3
Ingredients:
Handful of chopped vegetables (e.g. mangetout, peppers, mushrooms, baby corn, butternut squash etc.)
Bag of prawns (preferably raw) or diced chicken breast/tofu/diced beef (or you can just keep it veggie!)
400ml can of Coconut Milk
60g Thai green curry paste (I use the Thai Taste green curry paste)
1 TBSP sesame oil/coconut oil/ghee/Sunflower oil
To serve:
Handful of freshly chopped coriander
1 TBSP Sesame seeds, cashews (toasted and halved)
Half a lime (quartered)
Method:
Heat the sesame seeds and cashews over a high heat on a deep large frying pan for around 1 minute till toasted and set aside to serve later.
On the same pan, heat the oil over a medium heat and once warm, add a tablespoon of coconut milk and then the protein.
Once the protein of choice is cooked, stir through the paste and sauté until fragrant around 3 minutes before adding in the rest of the coconut milk followed by the chopped veg, stir well and let that cook through for about 12 minutes (Lid-on)
Once the veg is cooked through, serve into bowls or plates with cooked rice or stir into cooked noodles and garnish with a sprinkle of freshly chopped coriander, toasted cashew nuts and sesame seeds.
