Thai Curry Dish
Preparation time: 60 minutes
Cooking time: 30 minutes
Serves: 2-3 people

Ingredients
200g chicken (or any protein ie. tofu), chopped
1 lemongrass, diced
1 tbsp ginger, grated
4 garlic cloves, minced
1 chilli (optional), diced
1 red onion or 2-3 shallots, diced
3 spring onion, diced
½ red capsicum, diced
1 cup brown basmati rice or quinoa
1 zucchini (optional), diced
4 mushrooms (optional), thinly sliced
2 tsp red curry paste or curry powder
3 kaffir leaves
1 tin coconut milk
Sesame oil (topping)
Toasted peanuts (topping)
Coriander or parsley (topping)
Quarter of a lime
Instructions
- Prepare all the ingredients
- Wok or large frypan on stove on medium heat
- Add 1 tbsp oil
- Add the protein – cook 5 mins – stirring
- Take out protein and put in a bowl to rest
- Add 1 tbsp oil
- Add lemongrass – cook 2 mins
- Add half of the ginger, garlic, chilli – cook 2 mins – stirring
- Add capsicum and coriander – cook 2 mins – stirring
- In another frypan – cook the toppings – add shallots, the remaining garlic, ginger, chilli, and spring onions – cook 5 mins – stirring – take off heat
- Meanwhile, prepare the rice or quinoa (1 cup rice/quinoa and 2 cups water with kaffir leaves – bring up to boil and simmer for 10-15 mins until ready) – take off heat
- Pour coconut milk in the wok/frypan with vegetables cooking – cook 5 mins
- Add the protein back in the pan
- Add the mushrooms – cook for 5 mins – stirring
- Add 200ml water to the pan
- Add curry and salt – taste
- Cook for 10 mins on simmer – stirring
- Serve with sesame oil, toppings and coriander / parsley with lime juice
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