I was lucky enough to spend the day with the Plant Based Mag crew whilst in the UK and even luckier to try out their brand-spanking new kitchen, kitted out to the max with all the bells and whistles to make great tasting plant based food! My go to meal when I run out of other ideas: Thai Green Curry!
This is a staple meal in our home (omit chillies for kiddies!). It is super easy (takes about 15-20 min to make), super delicious, and loaded with good carbs, proteins and fats.
- 2 tbsp sesame oil
- 3 tbsp Thai green curry paste
- 2cm cube of ginger, finely chopped
- 3 spring onions, finely chopped
- 1 long red chilli, finely chopped
- 2 tbsp (fish sauce replacement – soy, miso, seaweed)
- 1 tsp sugar/dash of maple syrup
- 10-12 tenderstem broccoli heads (or 1 head broccoli)
- 400ml (1 ⅔ cups) can light coconut milk
- 100g (⅔ cups) snap peas
- 25g (½ cup) roughly chopped coriander leaves
- 10g (½ cup) Thai basil leaves, plus extra to garnish 2 tbsp sesame oil
- 1 pack Fry’s Chicken Style Strips
- 2 tbsp maple syrup
- 2 tbsp sesame seeds
- 450g (2 cups) jasmine rice
- 1 tsp Himalayan salt
1. Prepare the rice by rinsing thoroughly.
2. Cook over medium heat for 10 minutes until tender.
While rice is cooking:
3. Heat up sesame oil on a pan, add the curry paste, spring onions, chilli and ginger and fry for approx. 2 min.
4. Add soy sauce, maple syrup, broccoli, coconut milk, and snap peas. Cook for approx. 10-12 minutes.
5. In a separate pan, lightly fry the Fry’s Chicken Style Strips until warm through (approx. 6 min). Add maple syrup and allow to caramelise onto the strips (approx. 2 min). Sprinkle over sesame seeds.