Super fresh Thai curry + YUM
Story time
To be honest, I don’t eat a lot of curry. Indian and Thai is not on my list of JOYS as i’m a MEXICAN girl. However, and this is a big HOWEVER, when I know it has fresh components and no dried elements, plus, its freshly made I know it will be a crowd-pleaser. Guys, btw, crowd pleasers can even be dinner just for you. And, for so long it was me, but now, lol, who am I kidding my partner LOVES curry and wouldn’t be happy if he wasn’t invited. This recipe is dedicated for him.
This recipe is also a shout out to my new ebook coming soon! Called Everone’s favourite food, which contains all your favourite recipes I cook weekly.
Ingredients:
50g fresh ginger
25g fresh turmeric
50g fresh garlic
60g fresh lemongrass (bottom stalk part)
60g fresh lemon flesh
200g onion, peeled
1 tsp salt
2 tbsp tamari, coconut aminos or soy sauce
100-200ml coconut cream
250ml water
1-2 tbsp sweetener of choice (optional)
400g white fish
4-6 cups vegetables
Instructions:
In a blender, blend ginger, turmeric, garlic, lemongrass, lemon, onion and coconut cream, salt and tamari until well chopped (puréed also okay).
Meanwhile, preheat a large stock pot or pan on a medium heat. Pour your sauce in and simmer on a low heat for 5 minutes, add your water and sweetener. Simmer this for a further 15-30 minutes (if you have time).
Add all your vegetables and fish, if required (or desired) add a little more water or coconut cream to bring your liquids up to your desired amount. Cook until your fish is no longer translucent and your vegetables are tender or to your cooked liking.
Serve on rice, with roasted spuds of quinoa.
*Add a tin of coconut cream and no water if you love a creamy curry or a little less coconut cream for a lighter dinner option.
