Description
The recipe suggests 2-3 tablespoons of paste to be used, I’d start with two and add the extra tablespoon gradually. For vegetarian and vegan versions, try looking using a shrimp-free curry paste – look for the Lamyong brand in your health food store or order directly online. You can also add thinly sliced chicken breast to this curry to bulk it out. I suggest serving with steamed Quinoa Rice.
Ingredients
Scale
- 1 tablespoon coconut oil
- 2–3 tablespoons green curry paste (shrimp-free if you can get it – see note above)
- ½ small capsicum, cut into chunks
- 1 (270ml) can coconut milk
- 1 cup water
- 6–8 medium fresh whole kaffir lime leaves
- 3 cups (300g) organic frozen vegetable mix (cauliflower, broccoli, carrot and green bean mix)
- Optional: 1 (400g) can chickpeas, rinsed
To Serve:
- 1 sprig coriander, chopped
- 1 red long chilli, sliced thinly
- 1 lime, cut in half
Instructions
- Heat coconut oil in a medium saucepan over medium heat. Add curry paste and capsicum and allow to sizzle for a minute, stirring. Pour in coconut milk and water.
- Gently crush kaffir lime leaves with your fingers and drop into the liquid. Increase heat to high and bring the liquid to a boil.
- (If using thinly sliced chicken breast, add it in here and cook for two minutes, bringing the liquid back to the boil).
- Add frozen vegetables and chickpeas, if using. Bring back to a boil then reduce heat to a simmer and cook for a further 5 minutes.
To serve:
- Serve hot with a sprinkling of coriander leaves, sliced chilli and a squeeze of lime juice.
- Prep Time: 2 mins
- Cook Time: 13 mins
- Category: Main