A curry made in our home is very very mild, containing just a hint of flavour with almost non-existent heat. Hubby and I dislike spicy food because of its effect on gut health and it’s why I’ve not indicated an amount of curry to use for the recipe. For the sake of ease in cooking, I’ve used a store bought green curry to simplify the recipe. It’s best to buy a green curry with as little sugar as possible. Also, it’s important to add the lime juice after cooking to add an acidic flavour that will wake up other flavours.

GREEN CURRY

PB, V

1 tbsp (13.5 g) grapeseed oil

3 tbsp (50 g) green curry, to taste

1 onion, sliced

1 garlic clove, sliced

chopped vegetables like 1 eggplants, 1 coloured capsicum, 1/2 broccoli, 1 zucchini, 1 carrot, handful of snow peas

pinch of sea salt

1 tbsp (14 g) maple syrup

1 tbsp (15 g) coconut aminos/ tamari

400 ml. tin coconut milk

lime, juiced

Thai basil, optional

cooked rice

Preheat the fry pan, test when it’s ready with a few droplets of water which should bead and evaporate. Add grapeseed oil and green curry, and stir. Add onion slices and sauté for about 5 minutes until softened. Add garlic, vegetables, sea salt, maple syrup, coconut aminos/ tamari, coconut milk and cook on simmer until the carrots are slightly tender, 15-20 minutes. Add lime juice and Thai basil, stir and serve with rice.