Thai Green Curry

Thai green curry.jpg

This hearty, warm, fibre and protein rich, plant based meal is perfect for a cold winters evening. This dish is full of dark green leafy vegetables which are a great source of Calcium for strong and healthy bones. The capsicum provides a hit of vitamin C to help us absorb the iron from the dark leafy veg. Chicken is an easy edition to this curry.

Method

  1. Cook rice following packet directions.

  2. Thai curry. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring for 2 mins or until soft.

  3. Add curry paste. Cook stirring for 2 mins or until fragrant.

  4. Add coconut milk and stock. Bring to simmer. Add all remaining vegetables, except beans and bok choy. Cook all vegetables until soft and tender. Chop half bunch corriander and add to curry with bok choy and edamame beans.

  5. Stir in fish sauce. Squeeze juice from one lime. Taste and add fish sauce or lime to suit.

  6. Top the curry with remaining coriander leaves

  7. Serve with rice and slice of lime

Ingredients

  • 600g Brown or long grain white rice

  • 2 tbsp olive oil

  • 2 x medium brown onions, peeled and chopped

  • 120g Thai green curry paste

  • 400ml coconut milk

  • 300ml Vegetable stock

  • 1 medium broccoli head, chopped

  • 2 x medium carrots, chopped

  • 4-5 asparagus stalks, chopped

  • Medium bunch bok choy

  • 1 medium red capsicum, chopped

  • 2 x 400g cans edamame beans, rinsed and drained

  • Bunch corriander, washed and chopped

  • 1 tbsp fish sauce

  • 2 x limes, sliced into wedges

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