Green Curry from WHOLE: Bowl Food for Balance by Melissa Delport

Ingredients

• tamari
• 3 stalks fresh lemongrass, outer leaves removed
• 100 grams bean sprouts
• 6 cm piece fresh ginger
• 4 cloves garlic, skins removed
• 250 grams pak choi
• 100 grams baby corn
• 100 grams sugar snap peas
• 250 grams tender-stem broccoli
• 100 grams shimeji mushrooms
• 1.2 litres coconut milk
• 1 cup uncooked quinoa
• 3 chicken breast fillets (optional)
• 2 tablespoons fish sauce (vegan alternative: soy sauce)
• 2 heaped teaspoons ground cumin
• 1 handful fresh coriander leaves
• 4 green chillies (or more if you like heat)
• 2 shallots
• 2 limes, quartered
• salt and pepper