Ingredients:
1 tin of thick coconut milk, min. 90% coconut (e.g. Lidl’s)
2 table spoons of green or red curry paste
Fish sauce or soy sauce, amount to your preference (try 2 tea spoons)
1 flat table spoon of coconut or peanut oil
1 tea spoon of sugar, preferably coconut or palm but any unrefined will do. If you are on a low carb diet, you can try xylitol or erythritol
Protein of choice, e.g. chicken, prawns or tofu
Vegetables of choice, e.g. diced courgette, mushrooms, pan fried aubergine, green beans, red bell pepper (only one veg of choice is also fine - pick what works for you)
Optional: chopped peanuts, fresh chilli, 5 basil leaves, wedge of lime, coriander
Method:
Heat up the oil and add curry paste. Heating it up will liberate the aroma.
Add coconut milk, fish or soy sauce and sugar.
Add protein, vegetables of choice and optionally basil leaves and cook just until the protein has set (chicken will turn white and prawns will be pink)
Plate the curry and optionally squeeze a wedge of lime and garnish with chopped peanuts, fresh chilli and basil leaves.
Serve with jasmine rice or ‘caulliflower rice’ or have it on its own.
