Thai Coconut Green Curry

This is a recipe from my beautiful mother who is always cooking nutritious and delicious meals for family dinner night. There is something about her green curry that is so yummy and even better the recipe is so easy. This recipe is paleo friendly, gluten free, dairy free and sugar free so is the perfect healthy recipe for lunch or dinner.

Quite often mum will make up a big batch and freeze for another meal.

This curry can be made with just veggies or if you wish you can add some prawns or chicken towards the end of the cooking process.

Ingredients

• 100g green curry paste (see note below)
• 2 x 400ml cans coconut cream or for a slightly less creamy version use coconut milk (see note below)
• 1 tbs coconut oil
• 1 onion cut diced
• 3 kaffir lime leaves (you can buy these from any good fresh food shop in the herb section and even some supermarkets stock them)
• 1 tbs fish sauce (make sure its sugar free)
• 1 tsp maple syrup or sweetener of choice
• 3 carrots peeled and cut into sticks
• 2 cups pumpkin cubes
• 2 cups green beans cut into 1 inch pieces
• 2 handfuls spinach leaves
• Optional – 30 prawns or 1 large chicken breast cut into 1/2 cm slices

Method

• In a double steamer pot add water to the bottom pot and put the steamer pot on top with the lid and bring to the boil. Add the pumpkin and carrots and steam until a little soft but still a bit raw as they will continue to cook in the curry (approx 5 mins). Alternatively you can give them a blast in the microwave if you prefer. Once cooked drain and set aside.
• In a large fry pan or pot add coconut oil and onion and cook for approx 1 min on medium heat
• Add the curry pastes and stir around until it is fragrant (approx 30 seconds)
• Reduce heat to low (not simmer)
• Add coconut cream/milk, kaffir limes leaves, fish sauce and sweetener of choice
• Add the veggies and spinach leaves, reduce heat to simmer and cook for 10 minutes
• Add cut up beans and continue to simmer for 5 mins. If using prawns or chicken add them in now and they will be cooked through once the 5 mins is up
• Add chopped coriander
• Serve with brown rice, quiona or for a low carb option, zucchini noodles.

Notes

• Make sure you use a good quality curry paste that does not have any nasties additives such as msg or sugar. My favourite brands are Mae Ploy and Volcom or if you like you could even make your own
• Make sure when choosing a coconut milk/cream that it doesn’t have any thickeners or preservatives added to it. My favourite brand is Honest to Goodness which is organic, has no additives and the cans are BPA free.
• The kaffir lime leaves usually come in a packet with about 10 or so leaves. Put any leftovers in a snaplock bag and place in the freezer for next time.

Enjoy xx