Thai Curry Fusion

11 February 2015

The kitchen is definitely a creative space for me. I absolutely love getting experimenting with an array of different flavours, particularly Thai and Indian flavour fusions. This delicious warm, creamy and healthy curry using coconut milk for flavour and consistency is a mouthful full of dreams.

Ingredients

1 tbsp. coconut oil / macadamia nut oil

1 packet vegetarian chicken style protein strips (I like the variation from Fry’s)

OR 5 chicken breasts cut into strips / 1 packet deveined shrimp (optional)

2 tsp. masala curry powder

1 tsp. all spice curry powder

1 tsp. garlic

2 tsp. ginger

2 tsp. cinnamon

1 tsp. green curry paste

3 tsp. Himalayan pink crystal salt

1 tbsp. raw honey/stevia

2 cups green peas

1 cup mange tout

1 cup carrots – diced into squares

330ml can Coconut milk (check the ingredients – these should be coconut milk and water only.

1 cup cashews

Instructions

Step 1
Place coconut/macadamia nut oil into large frying pan and allow to heat for 1 minute
Add garlic, masala, curry powder, ginger, salt, cinnamon and green curry paste to oil and sauté for 3 minutes until spices are infused and garlic is slightly browned.

Step 2:
Add chicken/vegetarian strips to spices and fry until thoroughly cooked through.
Tip: If applying the vegetarian variation, do not fry the vegetarian strips for longer than 3 minutes. For chicken variation fry for approximately 5 minutes.

Step 3:
Add peas, mange tout and carrots to vegetarian/chicken strips and sauté together for another 6 minutes.

Step 4:

Once all ingredients are cooked through, stir in coconut milk.  Allow to simmer on low heat for five minutes to ensure that all flavours are thoroughly infused. 

Remove from heat.


Step 5:
Place cashews and 1 tsp. coconut oil in a separate frying pan and toast until cashews are evenly browned.

Step 6:
Add cashews to curry and stir briskly to incorporate evenly throughout the mixture.
Return to low heat and allow to simmer for another 3 minutes

Serving Suggestion
Serve this delicious Thai curry fusion warm, atop a bed of brown basmati rice, or for a lower carbohydrate variation use as a
filler for lettuce wraps.


Enjoy!

Yours in Health Always,

Cara-Lisa

xoxo