Super Easy Family Meal, Our Favourite Green Thai Curry

Now I’m not one to stick to recipes, I’ll just say that right now. I’m more of a one-pot throw it all in at the same time kinda gal!  Family life is busy, there are generally 10 balls in the air at any one time and as every parent knows, finding tasty healthy meals that are a little different but still super easy to cook are like gold.

Processed with VSCO with a6 presetI adore strong flavours, garlic is one of my every day ingredients (I get the big bulbs always!) so I try and incorporate this along with onion in most meals. My husband is the total opposite! He loves traditional, yorkshire pudding, meat and veg meals so when I try a new recipe I keep everything crossed he’ll love it!

I started using this recipe way before having children and we both took to it immediately, it’s creamy and full of flavour. I made some this week using a different curry paste to normal and hadn’t realised quite how spicy it was. My first thought was the kids will never eat this. But I was wrong – they devoured it! When I weaned them it was always a regular dinner and one of the few things my super picky eater would try.

So the reasons above are all sound. But do you know what I love the best? The fact that I can throw any veg in, literally whatever is in the fridge, along with a few cupboard staples that I always have and can create something in minutes. I will use celery, peas, carrots, squash, you name it!

Here is my recipe – but please feel free to adapt it, use whatever you have in the kitchen and don’t worry about measuring! And if you’re not following a vegan diet feel free to add some chicken, prawns or turkey mince also works well.

Ingredients:

400ml can of coconut milk

2 tbsp green curry paste

1 red pepper, roughly chopped

baby corn, roughly chopped

mange tout or green beans, roughly chopped

1 tbsp nut butter (I love cashew or almond)

1 tbsp tamari (great seasoning)

1 onion, roughly chopped

2 garlic cloves, finely chopped

4cm portion of ginger, roughly chopped

1 tsp coconut oil

Coriander and brown rice to serve

Method:

Melt the coconut oil in a large pan, wok or dutch oven and add the garlic and onion. If you are using meat in the recipe brown it off at this time. (I usually either boil or fry them in a separate saucepan). Fry for around 3 minutes. Add the remaining veg and continue to fry for another few minutes.

Pour in the coconut milk along with the but butter, tamari and curry paste.

And simmer on a medium heat for around 30 minutes until the sauce has thickened.

And that’s it!

One pot cooking, minimal washing up = win!

If you feel that spicy isn’t your thing, and I do this for the kids, add some coconut yoghurt to cool it down.

Serve with brown rice or I love just a big plate of fresh baby spinach. Once you’ve served each plate, sprinkle a little coriander on top (and I love a little extra chopped chilli!) Processed with VSCO with a6 preset

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