After a weekend of Easter egg eating, I definitely need to get back on the band wagon of healthier eating! So this morning I decided to start the week with this Thai green curry. It is a beautiful fragrant dish and is very versatile to suit vegetarians and meat eaters. I usually cook this, take out my portion and throw in a few prawns and 2 tbsp of fish sauce for everyone else. It always helps cooking dishes like this which caters for everyone, saves cooking two separate meals.
- 200g Brown rice
- 1 red pepper sliced thinly
- 150g peas
- 100g baby sweetcorn sliced
- 100g green beans sliced
- 1 tin of coconut milk
- 1 green chilli, chopped
- Bunch of asparagus, washed and sliced
- 1 stock cube
- 3 kaffir lime leaves
- 1 garlic clove
- 3 shallots, peeled
- Thumb size piece of ginger
- Bunch of coriander
- 1 lime
- 1 tbsp honey
- 3 lemongrass
Preparation the night before
- First make the curry paste.
- To make this paste, in a food processor add half of coriander, green chilli, juice of 1 lime, 1 lime peel with the white flesh removed, lemon grass, honey, ginger, shallots, garlic and 2 tbsp of water.
- Blend until a smooth paste forms.
- Meanwhile bring a pan of water to boil, add brown rice and bring to simmer until rice is tender.
- Remove coconut cream from top of can and bring to boil in a pan.
- Add the curry paste to the cream with stock and kaffir lime leaves and simmer for a few mins.
- Add the rest of the coconut milk and add the vegetables except the peas.
- Cook the mixture for approx 20 minutes until the vegetables are tender and add the peas, cook for another 5 minutes.
- Add chopped coriander leaves and season.
This dish will fill the room with a beautiful aroma while cooking. This is dish is always a great hit with friends and family. I hope that it will become a great hit for you too.