September 28, 2016
Who does not love a good Thai Curry? This quick and easy meal serves four. You can do a vegetarian version simply sub the meat for tempeh. Serve with steamed jasmine rice on the side. Or for something a little more fancy Thai Coconut rice
1Fry the onions, garlic, ginger and chillies in Nuttelex for 2-3 minutes. Add the chicken and fry for a further 2-3 minutes.
2Crush the cumin and coriander seeds in a mortar and, together with the turmeric, stir through the chicken. Deglaze with the stock and add the coconut milk and sugar snap peas. Simmer gently for around 5 minutes, adding a little more stock if necessary. Finally, season to taste with soy sauce.
3Garnish with basil and serve with rice, if desired.