This is my favourite recipe I’ve made since starting Whole30 it’s so fragrant and fresh! We bought an organic chicken which we roasted and as you probably know organic chickens are expensive! So, I couldn’t stand to waste any of it! I made a thai green curry with the leftovers.
A food processor is really handy for making the paste otherwise just chop everything up really finely.
Ingredients
For the paste:
4 stalks of lemongrass
6 hot birdseye red chilies (or similar)
3 garlic gloves
thumb sized knob of ginger
cup of coriander leaves
half tbsp lime zest
1 shallot
black pepper
Curry sauce
Coconut oil
4 tbsp of the paste
400ml coconut milk
broccoli
red cabbage
mange tout (snow peas)
butter nut squash (half and chop into chunks)
- whizz all the ingredients for the paste up in a processor. paste done. simple.
- heat the coconut oil over a medium heat and add the butternut squash first as this will take the longest to cook
- when it has started to soften add 4 tbsp of your deliciously fragrant curry paste (at this point your kitchen will start to smell amazing!)
- add the rest of your vegetables and just leave to infuse with the paste for a couple of minutes
- add whatever protein you are using, we used some leftover chicken but you can use prawns or any white fish just as easily (if using prawns though add them just 5 minutes before serving so they don’t overcook)
- add your coconut milk and let everything just come together for 10-15 minutes stirring as necessary
- serve immediately!
I’m going to make this dish again next week but will make with some fresh prawns! Yum!’
Thai green curry paste
The Whole30 Shebang 