INGREDIENTS
1 onion, chopped
2 cloves garlic, crushed
1cm cube ginger, crushed
1 red chili, finely chopped
4Tbsp coconut oil
4Tbsp natural Thai red curry paste (recipe below or buy from health food store)
1 cup coconut milk
1/2 cup water
1 zucchini, finely grated
Fresh coriander, finely chopped
1tsp seaweed salt
4 drops lemongrass essential oil (optional)
1 cooked chicken or cooked chicken breasts, into pieces
2 cloves garlic, crushed
1cm cube ginger, crushed
1 red chili, finely chopped
4Tbsp coconut oil
4Tbsp natural Thai red curry paste (recipe below or buy from health food store)
1 cup coconut milk
1/2 cup water
1 zucchini, finely grated
Fresh coriander, finely chopped
1tsp seaweed salt
4 drops lemongrass essential oil (optional)
1 cooked chicken or cooked chicken breasts, into pieces
METHOD
Heat coconut oil in a pan, add onion, garlic, ginger and chili and cook until onion is transparent. Add natural Thai paste and stir through allowing all the flavours and spices to be released. Add zucchini, salt, coconut milk and half the coriander. Cook for 5 minutes. Add the chopped chicken and remaining coriander and cook a further 10minutes. Serve on quinoa, brown rice or have on its own like a laksa! Enjoy!
Thai Red Curry Paste15 dried red chillies, soaked in hot water for 10mins
2 small red onions
10 cloves garlic
2 stalks lemongrass
2 drops lemongrass essential oil
1 Tbsp galangal, chopped
2 Tbsp coriander root, chopped
1 Tbsp lime zest
2 tsp white peppercorns
2 tsp coriander seeds, roasted
1 tsp mace (or nutmeg) – roasted
2 tsp seaweed salt
2 tsp shrimp paste, roasted
In your Thermomix or food processor grind all the spices together. Add all the chillies and other fresh ingredients and process together until very fine. Store in an airtight jar in the fridge – keeps for 2-3 weeks!
2 small red onions
10 cloves garlic
2 stalks lemongrass
2 drops lemongrass essential oil
1 Tbsp galangal, chopped
2 Tbsp coriander root, chopped
1 Tbsp lime zest
2 tsp white peppercorns
2 tsp coriander seeds, roasted
1 tsp mace (or nutmeg) – roasted
2 tsp seaweed salt
2 tsp shrimp paste, roasted
In your Thermomix or food processor grind all the spices together. Add all the chillies and other fresh ingredients and process together until very fine. Store in an airtight jar in the fridge – keeps for 2-3 weeks!
Recipe Disclaimer
Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x