Green Curry from WHOLE: Bowl Food for Balance by Melissa Delport
This is another classic favourite and crowd pleaser. I have coupled it with quinoa rather than rice to give it a protein kick. As delicious as coconut milk is, it can sometimes mute other flavours,...
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Ingredients
- 4 green chillies (or more if you like heat)
- 2 heaped teaspoons ground cumin
- 6 cm piece fresh ginger
- 2 shallots
- 4 cloves garlic, skins removed
- 3 stalks fresh lemongrass, outer leaves removed
- 100 grams sugar snap peas
- 1.2 litres coconut milk
- 100 grams shimeji mushrooms
- 3 chicken breast fillets (optional)
- 1 cup uncooked quinoa
- 2 tablespoons fish sauce (vegan alternative: soy sauce)
- 1 handful fresh coriander leaves
- tamari
- 2 limes, quartered
- salt
- pepper
- 100 grams bean sprouts
- 100 grams baby corn
- 250 grams pak choi
- 250 grams tender-stem broccoli
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