Love a curry? Here is a lovely nutritious and delicious one for you!
It’s great for keeping warm and topped up on Quercetin and those vital immune supporting nutrients this autumn.
The greens in this dish are a great source of phytonutrients, helping to top up on the vitamin C and folate too
The mushrooms provide selenium and vitamin D, the onion/shallots/garlic are packed with the anti-inflammatory Quercetin, the list goes on.
Why not add some super nutritious free range chicken from your local butcher or some tasty king prawns for a great protein balancing act? This will not only provide many vital nutrients but will help to slow down the release of any carbohydrates into the bloodstream. Serve with some brown rice. Enjoy!
Thai Green Curry
2 tbsp olive oil
1 onion or 3 shallots, finely chopped
1 clove fresh garlic, crushed
4 tbsp Thai green curry paste
1 chilli, deseeded and finely chopped
1 large green pepper, deseeded and cut into thick slices
400g can full fat coconut milk
5 dried kaffir lime leaves
150g French beans
5 mushrooms washed and sliced
Method
Prepare the vegetables as instructed above.
Heat the oil gently, add the onions and cook very gently for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste, garlic and chilli to the dish and fry for 2 mins.
Add in the beans, mushrooms and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins. Add some seasoning as you wish.
Stir in fresh coriander (chopped) and serve with brown rice and lime wedges for squeezing over.
Enjoy!
