Name: Green Curry
Yield: Serves 4
Cuisine: Thai
Ingredients: 3 stalks fresh lemongrass, outer leaves removed; 2 tablespoons fish sauce (vegan alternative: soy sauce); 6 cm piece fresh ginger; 1 cup uncooked quinoa; 250 grams pak choi; 100 grams baby corn; 100 grams bean sprouts; 2 heaped teaspoons ground cumin; 250 grams tender-stem broccoli; 100 grams sugar snap peas; salt and pepper; 4 green chillies (or more if you like heat); 3 chicken breast fillets (optional); 100 grams shimeji mushrooms; 1.2 litres coconut milk; 2 limes, quartered; 2 shallots; tamari; 1 handful fresh coriander leaves; 4 cloves garlic, skins removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This is another classic favourite and crowd pleaser. I have coupled it with quinoa rather than rice to give it a protein kick.

As delicious as coconut milk is, it can sometimes mute other flavours, so make sure you taste test as you cook and don’t be afraid to season it. And, of course, don’t forget the squeeze of lime before serving.