Very Green - Green Curry

This is a green 🌱🌱🌱🌱 dream 

Very Green - Green Curry 

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Ingredients 

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-Paste-

1 small onion finely slices

4 garlic cloves

5cm thumb size of ginger (skin kept on if organic)

splash of water 

2 lemongrass stalks

1 small green bird’s eye chilli (optional)

1 tsp of ground cumin 

2 tbsp of fish sauce 

25g bunch of fresh coriander 

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1 tbsp coconut oil 

400g of button mushrooms 

1 tsp of ground pepper 

200g of sugar snap peas halved

200g of baby corn cut up

1 pack of cooked prawns 

2 large lime leaves or 6 dried lime leaves 

1 tin of coconut milk 

1/2 L of veg stock 

1 tbsp of tamari 

Half a pack of long stemmed broccoli 

25g pack of thai basil (or just normal) 

25g bunch of fresh coriander 

2 large swisschard leaves shredded 

2 tbsp of cashew nuts

2 limes 

Directions 

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🌱To make the curry paste, peel, roughly chop and place the garlic, onions and ginger into a food processor or blender with a splash of water.

🌱Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.

🌱Cut mushrooms in half. Return the pan to a medium heat, add coconut oil and then add the mushrooms & 1 tsp of ground pepper and fry for 4 to 5 minutes, or until golden. 

🌱Reduce the heat to medium-low and add the sugar snap peas and baby corn and cook for a few minutes.

🌱Then add in the cooked prawns. Add the lime leaves. Stir and cook for a few minutes 

🌱Add the very green Thai green paste for 4 to 5 minutes, stirring occasionally.

🌱Pour in the coconut milk and 1/2 L of veg stock, add tamari. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly. 🌱Next add long stem broccoli, basil/coriander herbs & swiss chard. 

🌱Serve with brown rice and squeeze over the lime and scatter with cashew nuts. 

So good and full to the brim of phytonutrient goodness 😊