Thai food is cooked with a huge amount of fresh vegetables and protein. However, they have a bad rap for being oily.
In this version of the green curry, we will be cutting out most of the oil and adding coconut milk, long known as one of the best sources of minerals like potassium, magnesium and calcium, and add plenty of green vegetables to make sure the recipe is not just balanced, but extremely tasty too.
We will also sneak in some spinach to make sure our Vitamin K intake remains unaffected, and some extra fibers will be getting in with the aid of a number of vegetables.
- 400 gm. shelled and deveined prawns
- 1 big bunch of cilantro
- 1 small bunch of spinach
- 1 red bell pepper, chopped
- 100 gm. mushrooms, quartered
- 100 gm. broccoli, chopped
- 1 tbsp. fish sauce (optional)
- 1 tsp. soy sauce
- 1 teaspoon minced garlic
- 1 jalapeno pepper, chopped
- 1 inch piece of ginger
- 1 teaspoon ground cumin
- 60 ml. coconut milk
- 1 teaspoon olive oil or coconut oil
- Salt to taste
Clean prawns and set aside. Make a paste of the cilantro, spinach, fish sauce, jalapeno pepper, soy sauce, garlic, ginger, cumin together and set aside. Heat the oil and add the chopped broccoli, mushrooms and bell pepper. Fry over high heat for 3-4 minutes, and then add the pasted mixture.
Pour in 150 ml. water, cover the pan, and let the vegetables cook for about 8-10 minutes, or until the broccoli is cooked. Once the broccoli is cooked add the prawns, and cook, uncovered, till the prawns are cooked and pink. Stir in the coconut milk and then remove from heat. Serve hot, preferably with steamed brown rice.