This is an aromatic green curry which has evolved over years of experimentation. It is high in nutrition and I hope you enjoy the fruit of its evolution.

Serves 6:

Ingredients:

2-3 cups of organic white quinoa or wholegrain brown rice

1 onion, chopped

1 Tbsp virgin coconut oil

2-3 cloves garlic, finely chopped or minced

3 x 400mL tins of good quality coconut milk (I use TCC Premium Coconut Milk)

1/4 cup fresh basil leaves , finely chopped

1/2 – 1 cup of coriander,  finely chopped (stems and roots really add to the taste as well)

2 Tbsp of fresh spring onion (eshallot), finely chopped (optional)

2-3 Tbsp of Mae Ploy green curry paste (I don’t bother making my own when this is so good and easy).

1 Tbsp lemon grass, chopped finely

3 Tbsp fish sauce

3 small chili’s, chopped thin with seeds added (dried or fresh)

1 tin of chick peas or butter beans (or replace with a nice organic chicken or your favourite meat)

1 cup fresh green beans, halved

3 Brussels sprouts, finely chopped so they disappear in the curry

1 zucchini, halved and diced

1 cup of bok choy, finely chopped OR 1 cup baby spinach, finely chopped OR 1 cup kale, stems removed and chopped (or just use them all if you like)

Method:

Soak the quinoa for at least 20 minutes in cold water or overnight if you can. Then drain and rinse well through a strainer. Place in a saucepan with about 2 cups of water and bring to the boil and then simmer for 15-2o minutes. Simmer the quinoa until all the water has evaporated and it is light and fairly dry. It is unlikely you will burn it. Allow it to cool and then rinse and ‘fluff’ it up with a fork.

One you have started the quinoa or brown rice cooking, saute the onion in 2 Tbsp of organic coconut oil until fragrant and slightly brown. Remove from heat and add the garlic and allow it to cook in the cooling pan. Don’t brown the garlic too much or it will go bitter. Add all the coconut milk and reduce heat to just above simmer. Add the fish sauce, coriander, basil, chili, lemon grass and curry paste and mix until curry paste is fully mixed. Add the tofu or chick peas first (or chicken) and continue to simmer. Then add the Brussels sprouts, zucchini and beans while chopping your baby spinach, kale and/or bok choy. Finely add the chopped leafy greens and simmer for another 10 minutes or so. You can’t really mess this dish up so if you get distracted just turn the heat off and let it rest.

Serve on the warm quinoa or brown rice. For those of you used to brown rice (like me), please take a chance with quinoa! You won’t be disappointed.

 

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