Serves 6


2 cups wholegrain brown rice or quinoa

2 Tbsp coconut oil

2 shallots, chopped (optional)

1/2 red onion, chopped

1 thumb-size piece of ginger, peeled and grated

1-2 cloves garlic, minced

2-3 Tbsp yellow curry paste (I use Mae Ploy as all others have rubbish oils and junk in them)

3 Tbsp fish sauce

1 Tbsp lemon grass, chopped (or just put the stalk in and remove later)

1/2 – 1 cup fresh coriander, finely chopped

1/3 cup fresh basil, finely chopped

1/2 tsp dried crushed red chili (or chili flakes) – adjust to your preferred spiciness

3/4 tsp ground turmeric (optional)

3 fresh whole kafir lime leaves (or juice from half a lime)

400mL canned chickpeas (drained) or butter beans (or a nice organic chicken if you wish)

2 cups white potato, cubed

2 cups kent pumpkin, chopped

1 cup cherry tomatoes, halved

2-4 cups baby spinach or bok choy chopped

1 cup, green beans, chopped

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


Start cooking your brown rice or quinoa. Soak the quinoa for at least 20 minutes in cold water (preferably filtered) 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 ‘fluff’ it up with a fork.

In a large wok or deep frying pan, heat the coconut oil. Add the red onion and cook until tender. Now add about 1/2 cup of the coconut milk and add the yellow curry paste, ginger, garlic and fish sauce and fry off until well mixed. Now add all the remaining coconut milk with the shallots, coriander, basil, lemon grass, chillies, tumeric  and kafir lime. Enjoy the strong Thai aroma.

Now add the chicken (if using) and the potato and simmer for about 7 minutes. Then add the chick peas (if you are not using chicken) and pumpkin cubes. Simmer for about 10 minutes while chopping up your spinach/ bok choy. Now add the chopped spinach/ bok choy and mix in well – it will nearly disappear! Add the green beans now as well.

Simmer for another 15-20 minutes until the potato is tender. Finely add the chopped cherry tomatoes for about 2 minutes and then serve.

Note: This recipe is a favourite with the kids as a lunch wrap. Once refrigerated the sauce becomes quite solid and we put the left-overs in a wholegrain wrap and send it to school.


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