I spotted a really delicious looking Thai Red curry & Squash recipe on one of my favourite twitter pages @DBNHealth this week. Since i am not the biggest fan of hot food I decided to put my own spin on it and make a slightly milder, Green curry version.
For those that are interested the original recipe can be found at:
Here's my version...enjoy :)
INGREDIENTS
Thai Green Curry
Thai Green Curry
- 1 Pack Baby mielies
- 5 Large Baby Marrows (Chopped)
- 2 Tins coconut milk
- Coconut Oil
- Fish Sauce
- 3 Tbsp Lemon Juice
- Ginger (Chopped)
- 4 Cloves Garlic (Chopped)
- 3 Tbsp Green Curry paste
- 1/4 Hubbard squash
- 1 Onion (chopped)
- Salt/pepper/herbs
- Parsley
Cauliflower Rice
- 1 Head cauliflower
- Coconut Oil
- Salt/pepper/herbs
METHOD
Thai Green Curry
Heat up oven to 180 Degrees
Coat Hubbard squash in coconut oil, salt, pepper, Herbs & put into oven for +/- 45mins until soft
Take a big pot and sauté your chopped onion, ginger & garlic in coconut oil until golden.
Add in 1 tin coconut milk, dash of fish sauce, lemon Juice, Green curry paste along with the chopped baby marrows & mielies.
Cook for 20mins until coconut milk has reduced after which add the second tin.
Cook for another 20-30 mins until mixture thickens slightly & veggies are soft
Once hubbard squash is cooked take a fork and scrape soft, fleshy parts into the pot of curry.
Cook for a further 5-10mins
Cauliflower Rice
Take the head of cauliflower and break off all florets.
Put florets in a blender and pulse until it resembles rice.
Heat up some coconut oil in a frying pan and sauté cauliflower ‘rice’ for 3-5mins (add salt, pepper & herbs for flavour)
Serve Thai Green Curry on top of Cauliflower rice
Garnish with parsley or some micro leaves J
