Bear's Thai Curry
We often might think making a curry is pretty daunting but to be honest, it's a great way of using up all that leftover veg in the fridge and blending it all together into something aromatic and satisfying.
You don't have to be too precise in terms of veggie measurements or types - just throw in whatever takes your fancy, so long as it has a range of colours - you'll be in for a treat!
- 3 red/green chillies (or less if you don't like things too hot)
- 6 cloves of garlic, skinned
- 2 stalks of fresh lemongrass or paste
- 4cm piece of ginger, peeled
- juice of 1 lime
- Grated rind of ½ a lime
- 2 shallots, finely sliced
- 1 red onion, skinned and diced
- 2 tsp fish sauce
- 6 coriander stalks
- A pinch of cumin
- 1-2 tsp coconut oil for frying
- Pepper, to taste
- 400 ml tin of coconut milk
- ½ stock cube
For vegetables, you can use whatever you fancy.
- 200g broccoli florets
- 200g sweet potato, cubed
- 200g aubergine, cubed
- 200g mangetout
- a small bunch of coriander leaves
Put all the paste ingredients except the coconut oil in a blender and create a paste.
Melt the coconut oil in a pan on medium heat and saute the paste for a minute or two to extract the flavours from the spices.
Add the vegetables (apart from the coriander) and coconut milk.
Fill in the empty coconut milk can with water and it add till you get the consistency of sauce you fancy. Let this simmer for several minutes.
Add the stock powder and palm sugar and continue simmering until vegetables are tender.
Serve up with some healthy brown rice, with a sprinkling of coriander on top.
For a bit of extra protein, you could add some chicken or prawns when you're frying the curry paste.
If you make enough, it's a great meal to freeze and will keep for several weeks.
FUEL FOR LIFE
This recipe is an excerpt from Bear's book "Fuel For Life," packed with comprehensive advice on ingredients, Bear's book dispels many common nutritional myths and includes over 70 simple, mouth-watering recipes.
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