Thai Vegetable Curry

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

20g fresh ginger chopped
2 red chillies chopped
2 sticks lemongrass, finely chopped
2 garlic cloves
2 shallots
butter
250g diced vegetables (a mixture of carrot, pumpkin, sweet potato)
1 x 400g can coconut milk
1 teaspoon turmeric
1 tablespoon Thai fish sauce
juice of 1 lime
fresh coriander

Curries are a simple, one pot solution to pack plenty of vegetables into a meal. Coriander, lime, lemon grass and fish sauce give the distinctive Thai flavour. Serve with wholegrain or brown rice to increase your fibre intake.

Method:

Sauté the ginger, chilli, lemongrass, garlic, turmeric and shallots in a little butter.

Add the vegetables and then slowly add the coconut milk and simmer for approximately 5 minutes.

Season with lime juice and coriander. Serve with steamed greens and a serving of brown rice.

Explore our product range