Warming Thai Curry
Warming curries are fantastic for nourishing the body, especially when they are packed with antioxidants and nutrients to support your metabolism and detoxification processes. Oh and this one tastes good too!
- 6-8 cloves of garlic, peeled.
- 2 sticks of lemongrass (or lemongrass paste.
- 2 tbs of fresh ginger, grated.
- 4 fresh red chillies
- 1 tsp coriander seed, cumin, garam marsala and tumeric.
- 2-4 tbs good quality fish sauce.
- 400mls of organic coconut milk.
- 300mls of filtered water.
- 1 sweet potato, diced.
- 1 large carrot.
- 1 cup of diced pumpkin.
- 1 cup of broccoli, cut into florets.
- 1 cup of trimmed green beans
- 1 tbs of virgin coconut oil.
- Fresh coriander and lime to serve.
Put the garlic, lemongrass, ginger, chilies, coriander seed, cumin, garam marsala, turmeric, and fish sauce into a food processor, blend into a smooth paste. Heat a large pan to medium heat, add a tablespoon of coconut oil and fry off the curry paste for 2-3 minutes or until fragrant. Add the water and half of the coconut milk and stir until combined in the pan. Add the sweet potato, carrot, and pumpkin and cook until they are starting to soften. Add the broccoli and green beans and cook for another 5 minutes so the greens are slightly crunchy. Serve alone or with brown rice, top with a fresh lime wedge and fresh coriander. Serves 4.
For Meat Eaters
Add some lean organic chicken breast, snapper, or salmon for a protein boost.