Warm up this winter with by cooking a deliciously healthy Thai Green Curry.
Nothing says warm me up than a deliciously hot Thai green curry recipe. And this one is so easy, you will be cooking it all through winter for friends and family – yum.
This hearty, warm, fibre and protein rich, plant-based meal is perfect for one for a cold winters evening. The dish is packed full of dark green leafy vegetables which provide good source of calcium for strong healthy bones and teeth. The capsicums provide a hit of vitamin C to help us also absorb the iron from the dark leafy veg.
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 carrot, sliced
- 4-5 asparagus stalks, chopped
- 1 medium red capsicum, chopped
- Medium bunch of bok choy
- 2 x 400g can edamame beans, drained and rinsed – Bunch of coriander, washed and chopped
- 1 Tbsp Fish Sauce
- 2 x limes, sliced into wedges
Method:
1. Cook the rice following the packet directions.
2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the curry paste. Cook, stirring, for 2 mins or until fragrant.
3. Add the coconut milk and stock. Bring to a simmer. Add all remaining vegetables except bok choy and beans. Cook until all vegetables are soft and tender. Chop half the coriander leaves and add to the curry with bok choy and edamame beans.
4. Stir in the fish sauce. Squeeze over half the lime wedges. Taste and add more fish sauce or lime juice, if desired.
5. Top the curry with remaining coriander leaves. Serve with the rice and lime wedges.
Recipe by Adelaide-based dietitian Celeste Schammer for The Bone Health Foundation.
