This right here, is a Cj Swaby signature dish,
I don't know about you, but I love a thai green curry. The perfect blend of aromatic flavours to seduce you with a taste sensation, and just the right amount of kick to let your taste buds know whats up.
This recipe is a personal favourite of mine. Use this version as a base, but do feel free to add vegetables of your choice or remove any that don't work for you. You can even add cashew nuts for that extra protein content if you'd like. So lets jump to it.
Here's the Ingredients
Heat the oil and chuck in the carrots and the butternut squash. Sautee for 4 - 5 mins. Add the coconut milk. Stir in the thai green curry paste. Smash the lemon grass and cut into about 3 parts and throw it in the mix. Turn the heat down and leave to simmer for 10 - 15 minutes
Add the chopped mushrooms, sweet potato, courgettes, and pak choi to the pan. Stir in thoroughly. Cover the pan and leave to simmer for a further 15 - 20 minutes or until the butternut squash is now tender.
Take the lid off the pan and allow the curry to reduce to desired consistency (as the water content from the vegetable will have made the consistency thin).
Remove from the heat and serve. I like to eat the thai green curry by itself, but you can serve it with an accompanying dish of your choice. Jasmine or coconut rice, or even quinoa works well.
p.s you can find out more about my nutritional services.