Food to BOOST IMMUNITY
Lighter Thai green curry
This fragrant curry really packs a punch.
Serves 4 • Ready in 30 mins
2tsp sunflower oil
200g baby aubergines, quartered
250g mixed veg (asparagus, baby corn, pak choi)
400ml can coconut milk
1-2tsp fish sauce juice of 1-2 limes
for the curry paste:
1 onion, roughly chopped
5cm piece ginger
3 garlic cloves
2 lemongrass sticks, roughly chopped
1 red and 1 green chilli, roughly chopped
1tsp ground coriander
2tsp fish sauce
2tsp palm sugar or honey
large handful fresh coriander, including the stalks
to serve:
sticky rice; 2tbsp toasted coconut; 1 red chilli, sliced; extra fresh coriander leaves
1 Put 1tsp of the oil in a food processor with all the curry paste ingredients and whizz to a fine paste.
Heat the remaining oil in a wok and
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