Thai Green Curry
You asked for it...so here is the delicious curry that has been a house favourite at Cabarita Yoga for almost 2 decades!
If you know me, you know I love to forage & to have as many ingredients as possible from local sources so...
the lemongrass originally came from a client's garden....I have cultivated it & I know many of you have enjoyed it in our fabulous lemongrass tea that is served to calm & rehydrate us in the summer months. The Kefir lime leaves are either raided from my wonderful partner's little tree or Steve (of the Pencil Tree Charity) fabulous tree...thanks gentlemen!
2 tbsp of Green Curry Paste
2 tablespoons of Coconut or Olive Oil
Protein of choice: Tofu or Chicken Thighs, diced
1 tin of Coconut Cr
eam (definately I do not recommend lite milk...unless you like dishwater!)
1 tablespoon of Fish Sauce (vegan/veg sub is coconut aminos)
diced vegies of your choice...this week Bec had been given a pumpkin so that was added, carrots & green beans are also delicious
pinch of salt to bring
out the flavour
Coriander leaves & lime wedges to garnish
Place a large saucepan over high heat and add the green curry paste. Saute for 2-3 minutes, until most of the water has evaporated.
Add the coconut oil and saute for another 2 minutes, until fragrant.
Add the chicken or tofu, mi
x well and brown for 3-5 minutes.
Once the protein is browned, add the coconut cream and fish sauce/coconut aminos. Mix well and taste the sauce before adding salt, if it is needed.
Simmer for 5 minutes, until the
chicken is cooked through.
Add the diced pumpkin, carrots &
a few minutes later add the sweet potato.
Add the green beans and broccolini and simmer for 2 minutes, until tender.
Serve over your favourite rice (we used a cup of Wild Rice & a heaping tablespoon of Byron Bay biodynamic brown rice) or Cauliflower rice.
Garnish with lime wedges & chopped coriander.
Take a few breaths ...inhale the aroma & savour each mouthful.