Easy Thai Green Curry full of flavour minus the palm sugar!
A one dish meal that can feed a tribe, cook it on the stove or in a slow cooker while you are at work. Have it with rice or quinoa and make it go even further.
This is one of the staple dishes in our house because:
- Its easy to make
- everyone likes it
- Its a really versatile dish, change it to vegetarian or vegan
I use a curry paste store bought it doesn’t contain any oil which most other ones do, I’ve never made a curry paste from scratch but will give it a try some day. Some things make life easier and as long as I can keep getting the brand I do I will keep using it, they do red and green.
The great thing about curries is that you can adjust the spiciness by adding as much paste as you want or adding chilies if you like it reallly hot! plus you can make it sweeter by adding some orange to it you just chop up some orange segments and it adds a nice flavour less the sugar.
The other great thing about curries is that you can add whatever veggies you want and really bulk it out and you can use less meat to. Its a great dish to make if you are having visitors serve it with
- rice noodles
- naan bread
- small bowls of toppings such as sprouts, spinach, coriander, chopped nuts, chilli……..
I have used beef in this recipe but I must say I do prefer pork with the thai green curry paste, any meat tastes good actually you can even do a fish curry but you wouldn’t have to cook the fish for too long.
Its one bowl of pure goodness with the good fats of coconut milk or cream, the nutrients from the veggies cooking in the sauce and the protien from the meat you use. For your health and respect of the animal that you are eating always go for meat that has is not farm factory manufactured that is full of antibiotics, hormones, cruelty. Coles sells organic grass fed meat from Margaret River you can also get organic meats from Mondos in Osborne Park in Perth.
THAI GREEN CURRY
PREP TIME/COOK TIME/TOTAL TIME
20 mins/1 hour/1 hour 20 mins
- 2 heaped TBS green curry paste
- 500gm organic grass fed red meat (chuck, stewing, blade, rump) cubed
- 2 med sized carrots sliced
- 1 med to lge sweet potato cubed
- 3 large red skin potatoes cubed
- 1 small head of broccoli cut into florets
- 4 to 5 kale leaves sliced
- 2 cans full fat coconut cream
- ½ TBS stock paste or stock cube (just check it doesn’t have MSG) to start with add more if required.
- 2 TBS orange juice or half an orange chopped into very small pieces
- Heat curry paste until fragrant takes about 1 min in a large pot or deep frying pan
- Add beef and cook until it just starts to change colour (if you overcook it will go tough)
- Add carrots, potatoes, sweet potatoes and coconut cream
- Add stock and stir to combine
- Bring pot to a gentle boil (not too high otherwise coconut cream will separate, doesn’t affect the taste if it does though)
- Cook uncovered for 50 mins or until potatoes are cooked
- Add orange juice or stevia, taste and adjust to liking
- Add Broccoli and cook for 5 to 10 mins depending how crunchy you like it.
- Serve with any of the following: spinach, sprouts, coriander, chilli for garnish.