Moringa Thai Green Curry

          Moringa Thai Green Curry

          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. 

          Serves 4


          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)


          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. 


          Recipe by Aduna 

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