20g fresh ginger chopped
2 red chillies chopped
2 sticks lemongrass, finely chopped
2 garlic cloves
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
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.
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.