This recipe of Thai green vegetable curry comes from the book Top 100 Low-Carb Recipes by Nicola Graimes. The Top 100 Low-Carb Recipes is the essential tool for anyone who is interested in controlling their weight by cutting down their intake of carbohydrates. The key to success is eating the right type of carb alongside good sources of protein and fat.
2 tsp sunflower oil
200ml/7fl oz/1 cup reduced-fat coconut milk
150ml/5fl oz/2⁄3 cup vegetable stock (see page 23)
115g/4oz/1 cup small broccoli florets
1 corn on the cob, husk removed, sliced into 2cm/3⁄4in pieces
1 small red pepper, seeded and sliced
55g/2oz/1 cup fresh spinach leaves, shredded
salt and freshly ground black pepper
1 tbsp chopped fresh coriander/cilantro, to garnish
3 green chillies, seeded and chopped
1 stick lemongrass, peeled and finely chopped
1 shallot, sliced juice and zest of 1 lime
1 clove garlic, chopped
1 tsp ground coriander
1 tsp ground cumin
1cm/1⁄2in piece fresh ginger, peeled and grated
2 tbsp chopped fresh coriander/cilantro
- Place all the ingredients for the spice paste in a food processor and blend to a coarse paste.
- Heat the oil in a large saucepan and fry the spice paste for 1 minute, stirring. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 10 minutes until reduced.
- Add the broccoli, corn and red pepper and cook for 3 minutes, then add the spinach and cook for another 2 minutes until the vegetables are just tender.
- Season to taste and sprinkle with coriander/cilantro before serving.
£5.99, available from Nourish Books
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