A classic Thai green curry, super-charged! Surprisingly quick to put together, this creamy curry is a regular on our dinner menu rotation. It's really versatile too - try it with your favourite source of animal or veggie protein.
Ingredients:
2- 4 chicken breasts (prawns, salmon and tofu all work well too)
200g sugar snaps
1 red pepper, chopped into strips
1 can (400g) coconut milk
1 tsp vegetable bouillon
1/2 bunch of fresh coriander
1-2 tsp fish sauce (see below note for a vegetarian curry)
lime wedges and rice, to serve
Curry Paste:
1-2 tsp Aduna Moringa Powder
4 cloves of garlic
2 shallots
5cm piece of ginger, peeled
2 lemongrass stalks
4 green chillies
1 tsp ground cumin
1/2 a bunch of fresh coriander
2 tbsp fish sauce (for a vegetarian curry, use 1 tbsp lime juice and 1 tbsp soy sauce/tamari instead)
Method:
For the paste: Add all ingredients to a blender or food processor (a Nutribullet works well here) and blend until a smooth paste. Set aside until ready to use.
For the curry: Heat a large pan over medium heat with a splash of oil and add the chicken. Cook, stirring frequently, for 5-7 minutes, or until just golden. Remove to a plate. (Different proteins will have different cooking times)
Reduce the heat, add the curry paste to the pan and cook, stirring for 2-3 minutes, just to bring out the flavours. Add the coconut milk and bouillon powder, along with 400ml boiling water, and bring to a simmer.
Add the sugar snaps and red pepper, cover and cook for 5 minutes, adding the chicken for the last 2 minutes to warm through.
Finally, add the fish sauce, chopped fresh coriander and moringa powder and stir.
Serve with lime wedges and rice.
Enjoy!
