This recipe is a great example of a typical Thai curry from the south of the country, delicious and one the whole family will love. Different vegetables can be used, our suggestions are below. Enjoy!
Prepare rice according to manufacturer’s directions. Drain, rinse. Meanwhile, prepare vegetables.
In a small bowl, combine garlic, chilli, lemongrass, ginger, and turmeric, until mixture forms a paste.
Place half of the coconut milk into a wok or large saucepan, bring to a boil. Add paste, whisk over high heat until smooth. Reduce heat, add remaining coconut milk, water, and whole kaffir lime leaves, simmer, until coconut milk thickens slightly.
Add zucchini, squash, capsicum, and bamboo shoots, bring to a boil. Reduce heat, simmer, uncovered 5min., until vegetables are just tender. Remove from heat, remove, and discard whole lime leaves. Stir sauce, juice, and basil into vegetable mixture.
Serve hot over prepared rice, and topped with shredded lime leaves, is using.
1g per serve
Leftover Thai style vegetables and rice, store well in an airtight container, in the refrigerator for 2-3 days.
At the time of writing, we used a coconut milk providing 0.6g protein per 100ml, and a soy sauce providing 5.8g protein per 100ml, to ensure a protein content of 1g per serve.
Kaffir lime leaves impart a distinct flavour. You’re better to leave them out, than try and find an alternative if they are unavailable, their taste is irreplaceable!
Increase or decrease the amount of chilli used, to suit your preference. We have used an amount that provides a moderate heat to the dish.
Change it up – try using green beans and tomato, instead of yellow squash and bamboo shoots, if you prefer.