Eat to Energise and Release Body Fat › Energise Recipe 25

Thai Curry with Brown Rice

Prep 20 min · Serves 3-4

Ingredients

• Spices: 4 whole black peppercorns
• 2 cloves
• 1 tbsp coriander seeds
• Curry paste: 3/4 cup cashews, soaked
• 6 hrs
• 3/4 cup fresh coriander leaves
• 2 handfuls fresh basil leaves
• 2 kaffir lime leaves
• 1 tsp chopped lemongrass
• 1 tsp chopped green chilli
• 1 tsp chopped galangal or ginger
• 1 tsp chopped ginger
• 3/4 cup water
• Curry: 11/2 cups bell peppers (red, yellow, green)
• 1 cup chopped broccoli
• 1 cup chopped zucchini
• 3 cups baby corns or 1/4 cup corn
• 1/4 cup chopped sweet potato
• 1/2 cup water
• Other: 1 cup thick coconut milk
• 1/2 tbsp jaggery powder
• 1/2 tsp rock salt
• 2 tbsp peanuts, roasted and chopped

Method

1. Dry roast the black peppercorns, cloves, and coriander seeds until the coriander seeds turn dark brown.
2. Transfer the roasted spices into a small blender jar and blend into a fine powder. Add all the remaining ingredients of the Thai curry paste and blend until a fine paste is formed.
3. Heat a pot and add all the vegetable curry ingredients. Cover and let them cook for 15 minutes until soft.
4. Transfer the blended Thai curry paste into the vegetable pot and stir. Cover and cook for 5 minutes on low flame.
5. Switch off the stove and add all the other ingredients except peanuts and stir. Cover for 10 minutes.
6. Top with roasted and chopped peanuts. Serve warm with brown rice.

Highlights: Very high in vitamin A, vitamin C and magnesium.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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