Thai Green Curry with a twist…
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
This mild version of a Thai Green Curry is super quick to make and just tastes heavenly. One of my favourite candida diet recipes!
- 400g king prawns (best fresh but frozen are ok, too)
- 3 tablespoons olive oil
- 1 handful mangetouts
- 1 Small red pepper
- 1 Large leek
- 1 clove garlic
- 1 teaspoon mild curry powder (Check the ingredients list that there’s no yeast extract or acetic acid in it)
- half a teaspoon tumeric, salt & freshly ground black pepper
- half a can coconut milk (Pick a good one without citric acid – you’ll really taste the difference!)
- 1 teaspoon fennel seeds
- half a teaspoon cumin seeds
- 150g rice pasta or brown rice
This is a real gem of a candida diet recipe – cooked in a breeze.
It just tastes lovely and never fails to impress guests. It’s a lot less fussy to prepare than making your own curry paste and much milder than your usual Thai Green curry with fresh chillies.
The coconut milk gives it a creamy texture – nice!
VARIATION: You can swap the king prawns for chicken or simply add more veg for a vegetarian variation if you like. Still tastes delicious!
|If you’ve decided to have coconut rice with it you need to set the brown rice cooking first as this takes the longest cooking time. Rice pasta needs less than half the cooking time 😉
Heat a wok up over a high heat and roast the spices briefly before adding 2 table spoons of olive oil.
|Meanwhile set the rice pasta cooking in boiling water with a pinch of salt (if using).|
|Chop the red pepper finely, the leek into big rings and the mangetouts in half. Then mix and fry with the spices. Perhaps adding a little bit of water if it’s too dry.|
|In a separate frying pan quickly fry the king prawns in a little olive oil with salt, pepper, tumeric, cayenne pepper and freshly chopped garlic.
When crisp and lightly coated in spices add to the veg, stirring well.
|Pour the coconut milk over the curried veg and king prawns and let it simmer for 15 minutes.
Once you’ve tried this dish you’ll be cooking it again and again, as it is very moreish and so quick to make.