By Martyna Angell
This quick veg green curry has become one of our last-minute dinner staples. It is beautifully fragrant with the aroma of fresh kaffir lime leaves and just the right amount of heat from the green curry paste. Frozen veggies make the bulk of this dish, and are a nutritious fall back for when you dont have time to shop, wash and chop fresh ingredients. I always keep a bag in the freezer. While sometimes we like to add a thinly sliced organic chicken breast to poach and bulk out this dish, you could use a can of chickpeas for a meatless version instead. The recipe suggests 2-3 tablespoons of paste to be used, Id start with two and add the extra tablespoon gradually. Serve with steamed white or brown rice, if you so fancy.
1 tablespoon coconut oil
2-3 tablespoons green curry paste (shrimp-free if you can get it)
½ small capsicum, cut into chunks
1 (270ml) can coconut milk
1 cup water
6-8 medium fresh whole kaffir lime leaves
3 cups (300g) frozen vegetable mix (cauliflower, broccoli, carrot and green bean mix)
Optional: 1 (400g) can chickpeas, rinsed
1 sprig coriander, chopped
1 red long chilli, sliced thinly
1 lime, cut in half
Heat coconut oil in a medium saucepan over medium heat. Add curry paste and capsicum and allow to sizzle for a minute, stirring. Pour in coconut milk and water. Gently crush kaffir lime leaves with your fingers and drop into the liquid. Increase heat to high and bring the liquid to a boil. If using thinly sliced chicken breast, add it in here and cook for two minutes, bringing the liquid back to the boil. Add frozen vegetables and chickpeas, if using. Bring back to a boil then reduce heat to a simmer and cook for a further 5 minutes.
Serve hot with a sprinkling of coriander leaves, sliced chilli and a squeeze of lime juice.
Prep time: 2 mins
Cook time: 13 mins
Total time: 15 mins
For more of Martyna's recipes for healthy living, visit Wholesome Cook.