Thai green curry
One of the most popular main courses from the Penny Brohn UK kitchen – a firm favourite for many years! This also works well with chunks of white fish.
Did you know – adding ginger into the diet can often help when feeling nauseous.
Nutritional fact – all the blends of herbs give super flavour but are also packed full of nutrients and phytonutrients to support digestion.
Scroll down to see the recipe.
Thai green curry
You can prepare this with tofu or chicken.
Servings 4 - 6
Ingredients
Curry paste
- 3 onions peeled and cut into thick wedges
- 2 green chillies deseeded
- 3 cm piece of fresh ginger chopped
- 5 cloves garlic
- 1 lime juice and zest
- 2 tsp ground coriander
- 1 tsp each cumin, turmeric, paprika, and black pepper
- 4 tbsp olive oil
- 2 tbsp water
Base
- 3 tbsp olive oil or coconut fat
- 2 onions peeled and chooped
- 1 large aubergine cubed
- 300 g firm tofu, cubed (or use four skinless, boneless chicken thighs, about 400g, cut into small pieces)
- 1 red pepper sliced
- 400 ml tin of cocnut milk
- 1 stem lemongrass sliced lengthways, leaving root intact
- 2 tbsp tamari or soya sauce
- 40 g fresh coriander chopped
Instructions
- To make the curry paste, blend one onion , chillies, ginger, garlic, lime zest and all the spices with 1 tbsp of olive oil and the water in a food processor.
- Heat the oil in a heavy bottomed pan, toss in the onions and stir well.
- Add the aubergines, tofu or chicken and curry paste. Cook gently for 5 minutes, stirring occasionally.
- Add the red pepper and stir again. Cook for 5 more minutes.
- Add the coconut milk, tamari and lemongrass and simmer for 20 minutes.
- Remove the lemongrass and add the lime juice and fresh coriander. Serve with brown basmati rice.
Notes
Tip: The tofu can be marinated in lime juice and spices in advance to enhance the flavour, or buy ready marinated tofu chunks.