Thai Curry
This is a quick and easy recipe, not too complicated but tasty. I usually cook a batch and freeze it as one of my prep meals for through the week. This is the one time I use a pre-made Thai paste and I make sure the ingredients are minimal.
Ingredients
- 2 tbsp Coconut oil
- 1 Medium White onion
- 3 tbsp Thai green paste
- 6 Chicken or Soya fillets
- 1 can Coconut milk
- 1 cube Chicken or vegetable stock Prepare as per instructions on the pack
- 1 tbsp Thai fish sauce
- 150 grams Frozen Edamame Beans
- 150 grams Frozen or Fresh Green beans
- 150 grams Frozen or Fresh Cauliflower
Instructions
- Heat coconut oil in a wok or large pan. Add the chopped onion and fry for a few minutes.
- Add the Thai paste and leave it to cook for another few minutes
- Add the chopped fillets of chicken to the pan, cook and keep turning over the chicken pieces for a few minutes
- Add the prepared chicken or vegetable stock (as per pack instructions) and the fish sauce to the pan. Let cook for a few minutes
- Add the edamame and green beans, as well as the cauliflower.
- Turn down the heat and let simmer for 20 minutes and it is ready to serve
Notes
This curry is amazing on its own or over brown rice or noodles. If you want to keep the carbs low have it over a bed of cooked cauliflower.