This week, I decided to try a Thai Green Curry! I love one-pot curry dishes – they always feel like a bit of a hug for my tummy on those cold and windy early spring evenings – or maybe that’s just how the weather is in Galway!!! Anyway, here’s the recipe I came up with, which packs THREE of your five to seven recommended servings of fruits and vegetables per day into it.
Recipe (Serves 4)
- 1 garlic clove, peeled and finely diced
- 1 red onion, peeled and diced
- 2 heaped tbsp thai green curry paste
- 1 tsp fish sauce
- Juice of 1/2 lime
- 2 cups of broccoli florets, washed
- 1 courgette, stem removed and sliced into coins, then coins halved
- 1 small pack of baby corn, washed and chopped into chunks
- 1 400ml tin of coconut milk (full or low fat, whichever you prefer)
- 200-300ml of water or vegetable stock
- 1 200g block of tofu, chopped into bite-size chunks
- 1 handful of fresh coriander leaves
- Prepare your garlic and veggies (wash the veggies too!), and set aside.
- Heat the oil in a pot on a medium heat on the hob/stove, then add the garlic and onions. Cook for 3-4 minutes to sweat the onions.
- Add the green curry paste and stir to coat the onions in it, then the fish sauce, and stir again.
- Add the veggies, and cook for another 4-5 minutes.
- Add the coconut milk and water. Stir to combine everything.
- Add the tofu pieces, and stir again.
- Add the leaves of the coriander and stir them in.
- Nearly there! Bring the curry to the boil, then turn the heat all the way down to a simmer on the lowest heat.
- Simmer for 10-15 minutes, stirring occasionally to ensure its not sticking at the bottom of the pot.
- You can cook your side dish of choice during this time – this is lovely with basmati rice, wholegrain rice pasta, or another grain of choice like quinoa!
Enjoy guys! As always, tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x