Updated: Aug 12, 2019
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Ingredients (2 serves) :
300gm fish, chopped up (swap fish for tofu for vegetarian option)
1/4 cup Ayam Thai yellow curry paste
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp ginger, finely grated
1/2 can coconut milk
1/2 can coconut cream
1 tsp fish sauce
1 tsp coconut sugar
1 chilli, finely diced
1 tsp turmeric
1 cup green beans
2-3 Kaffir Lime Leaves
1 capsicum, finely chopped
1 carrot, chopped
Large handful of silverbeet or spinach, finely chopped
Lightly fry the onions, garlic, turmeric, ginger, carrots and curry paste for 2-3 minutes in 1 tbsp coconut oil. Add the fish and fry for another 2-3 minutes. Add the coconut milk, fish sauce, coconut sugar, chilli, green beans, kaffir lime leaves and capsicum. Simmer on medium heat for approx 15 minutes.
Add the silverbeet or spinach and cook for another 5 minutes or until chicken is perfect. Serve on a small spoonful of quinoa or brown rice and garnish with coriander.
** For males or physically active females, add an additional sweet potato into curry.