Green Thai Coconut Curry

Indulge yourself in this lovely green Thai curry. It is fully packed with flavor and spices that can lighten up even the darkest winter days. I love having this curry especially when its cold outside as its lovely, warming and also contains a lot of immune boosting ingredients such as garlic, ginger, turmeric, cumin and fresh coriander. All of those ingredients not only taste amazing together but they are also full of antioxidants and inflammation reducing plant compounds.
Which I all really needed this week as its been such a busy week for me with exams coming up and all. I really like to take care of my body when I know a stressful time is ahead of me. I think its best that way, instead of hoping to just get by somehow. I will share my routine with you soon and what I do for stress management. In the meantime enjoy this recipe, I hope you like it and that it will brighten up your day!

Ingredients

serves 4
1 medium size broccoli
1 red pepper
1 yellow pepper
100g baby sweetcorn
100g mangetout
1 can of coconut cream
1 onion
2 cloves of garlic
1-inch piece of fresh ginger
1L of vegetable stock
250g of rice noodles
1 lime
1 tbsp of coconut oil
salt & pepper

Spices
1 tsp of turmeric
1tsp of ground coriander seeds
1tsp of ground cumin
1 stick of lemongrass
few kaffir leaves

Finishing touches
fresh coriander

Directions

Cut onions, garlic, and ginger very finely or blend them for a short time in the blender. Add coconut oil to a large wok or frying pan and start frying the chopped vegetables. Add all of the spices and fry for 2-4 min. In the main time prepare the broccoli (cut into small florets), peppers (cut into strips), baby sweetcorn and mangetout and add to the pan. Fill up the pan with vegetable stock until all vegetables are covert. Cook for 10 minutes on a medium heat until vegetables are cooked. Also, cook rice noodles in salt water in a separate dish for a few minutes until ready. Drain the noodles and rinse with cold water, then add them to the curry. Add the coconut cream and the zest and juice of a lime to the curry and season with salt and pepper.
Garnish with freshly cut coriander leaves and serve. I hope you enjoy this recipe!