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

  1. Prepare all the ingredients
  2. Wok or large frypan on stove on medium heat
  3. Add 1 tbsp oil
  4. Add the protein – cook 5 mins – stirring
  5. Take out protein and put in a bowl to rest
  6. Add 1 tbsp oil
  7. Add lemongrass – cook 2 mins
  8. Add half of the ginger, garlic, chilli – cook 2 mins – stirring
  9. Add capsicum and coriander – cook 2 mins – stirring
  10. In another frypan – cook the toppings – add shallots, the remaining garlic, ginger, chilli, and spring onions – cook 5 mins – stirring – take off heat
  11. 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
  12. Pour coconut milk in the wok/frypan with vegetables cooking – cook 5 mins
  13. Add the protein back in the pan
  14. Add the mushrooms – cook for 5 mins – stirring
  15. Add 200ml water to the pan
  16. Add curry and salt – taste
  17. Cook for 10 mins on simmer – stirring
  18. Serve with sesame oil, toppings and coriander / parsley with lime juice

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