This quick Thai Vegetable Curry is great for fighting colds and flu plus may help control high blood pressure, serves 4. In a food processor, whizz up 2 lemongrass stalks, 2 green chillies, 2 garlic cloves, 1 large onion, 1cm piece root ginger or galangal, a handful of coriander and basil leaves, 4 kaffir lime leaves, seasoning, half a teaspoon ground coriander, 3tbsp dark soy sauce and juice of a lime. Heat a little coconut oil in a large pan and cook the paste for a couple of minutes. Add a selection of vegetables to feed four, I used courgette, asparagus, aubergine, pepper and baby sweet corn. Coat in the paste then add a 400ml can of coconut milk. Simmer until the vegetables are cooked and serve with brown rice or bulgar wheat to soak up all the sauce. Enjoy!!
Posted on: Tue, 18 Mar 2014 08:04:51 +0000
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