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Make this Gut-Friendly Thai Green Curry
Mains

Make this Gut-Friendly Thai Green Curry

A few of you have been asking for this recipe since the Bosch Cooking Class I hosted, so here it is-  my Gut-Friendly Thai Green Curry Recipe.

The Thai Green Curry paste is made from scratch in a matter of minutes and all you need is a blender or food processor to create the paste. I tend to avoid store-bought sauces and pastes as they are loaded with garlic, onions and preservatives, which are a big no-no if you suffer from IBS. By making the paste from scratch, I avoid this.

After the paste is made, you move on to the making the actual curry, which takes less than 20 minutes.

Feel free to use any green veggies you like, swopping out according to your taste preferences. This a great Meat Free Monday dish, but you could also add chicken or prawns if you prefer.

When we made this Gut-Friendly Thai Green Curry at Bosch, we used peas, but I really prefer edamame beans as they are high on protein.

I purchased my gluten-free soya sauce (tamari) from Seven Seas Fisheries but you can also buy at Nature’s Choice. 

This Gut-Friendly Thai Green Curry is:

  • Preservative Free
  • Gluten-Free
  • Dairy-Free
  • Vegan
  • FODMAP Friendly (meaning safe for IBS if eaten in moderation)

Notes: This recipe comes in two parts. Image by Lucky Pony 

Enjoy,

LFC

Make the Gut-Friendly Thai Green Curry Paste

 

Gut Friendly Thai Green Curry Paste

Makes around 200g Paste
This Thai Green Curry paste is easier to digest and uses milder chilies than a traditional Green Curry. It is also FREE FROM gluten (I use tamari instead of soy), animal products (no fish or shrimp paste used), preservatives and garlic (known to trigger bloat).
Prep Time 10 minutes

Equipment

  • Blender / Food Processor
  • knife
  • chopping board

Ingredients

  • 2 green serenade chillies
  • 2 salad onions
  • 100 g coriander leaves & stems
  • 2 Lime Leaves
  • 1 lemon grass stalk crush stalk
  • 1 tsp of ground coriander
  • 1 tsp cumin seeds
  • 1 tsp ground ginger
  • 2 tbsp. sesame oil
  • ¼ cup tamari
  • Zest 1 lime
  • 1 tbsp. water

Instructions

  • Roughly chop chillies, onions and the white part of the lemon grass stalk
  • Add all ingredients to the Blender and pulse
  • Leave the paste in the blender and set aside, we will be using this paste in our green curry

Make the Curry

Thai Green Curry with Rice Noodles

Serves 2
This Thai Green Curry is full of wholesome and nutritious veggies and the plant protein comes in the form of the edamame beans and broccoli. Our carb is gluten free rice noodles, but you could also use rice or quinoa for added protein.
Course dinner, lunch
Cuisine thai, Thai, asian
Keyword dinner, Gluten Free, meat free monday, vegan
Servings 2

Equipment

  • pot
  • Wok
  • chopping board
  • knife

Ingredients

  • 2 wheels of Woolworths Thin Rice Noodles
  • 1 ¼ cup water
  • 3 4 Tablespoons of your curry paste
  • 100 g Edamame Beans or Peas
  • 4 Baby Marrows
  • 75 g Shimeji Mushrooms
  • 200 g Tenderstem Broccoli
  • 1 tsp sesame oil
  • 1 tsp coconut sugar
  • 2 Tbsp. Tamari
  • Can of coconut cream
  • Juice of 1 lime

Instructions

  • Start by preparing your veggies - slice the baby marrow into thin disks, roughly chop your broccoli and remove the bottom bits of your shimeji mushrooms
  • Heat a wok over medium heat and add the sesame oil
  • Depending on your preference, add 2 – 3 tablespoons of your curry paste to the pan and fry for a minute
  • Now add 1 and ¼ cups of water, tamari and coconut sugar to the pan
  • Bring to boil uncovered and as soon as it starts to bubble, reduce the heat
  • Add the baby marrow, broccoli and shimeji (not the edamame) and simmer for 5 minutes
  • Stir in half the can of coconut cream and season with salt to taste – keeping in mind it may not need salt 
  • If your green curry is too hot add a bit more coconut cream
  • Cook for another five minutes
  • After the 5 minutes is up, add the lime juice and edamame beans, turn off the heat and cover the pan with lid.
  • Soak the rice noodles in hot water until soft (moving with a fork once or twice) and drain
  • To assemble, add the drained noodles to a bowl, top with the green curry
  • Garnish with sprouts and some more chopped fresh coriander

Notes

To serve:
• Handful Sprouts
• Handful Coriander

Image by Lucky Pony 

https://www.instagram.com/lefamishedcat/

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