Get ready for a hearty winter warmer. Just in time as we enter the cooler Aussie months, where hibernation looks all too enticing & large comfy jumpers rule.

For a vegan friendly option just use without adding prawns and add extra veggies, still delicious!

Serves 3 – 4

You will need

• Curry ingredients
  • 2 tablespoons of my Thai green curry paste
  • 1 can of coconut cream
  • 1 teaspoon coconut oil
  • 1 tablespoon of fish sauce. (For vegans, I use this vegan Fysh sauce )
  • 1/2  teaspoon of tamarind paste
  • 2 level teaspoons of xylitol (I use this instead of brown sugar)
  • 2 cubes of frozen bone broth (or 1/2 cup chicken stock). Find my recipe for an old fashioned bone broth here . Vegans can use 1 cube of veggie stock.
  • Salt & pepper to season
  • 1 kaffir lime leaves
  • 2 chopped carrots
  • 2 chopped zucchini
  • 1 handful of chopped green beans if you like
  • 250g raw prawns (Optional: I also used 6 scallops)
• Broccoli rice ingredients
  • Olive oil, salt and pepper
  • 1 large head of broccoli

 

Instructions:

1. Lightly pan fry 2 level tablespoons of  my green curry paste in 1 teaspoon of coconut oil.
2. Add the coconut cream, xylitol, tamarind, Fish sauce & Kaffir lime leaf
3. Once the coconut cream is heated add the bone broth cubes & chopped veggies – Stir.
4. Bring the ingredients to the boil.
5. Lastly, add the prawns and leave to simmer for 10 minutes or until prawns are cooked. This will happen fast!
6. Add salt & pepper to your taste.
7. Garnish with a couple of leftover Thai basil leaves or some coriander.

To make broccoli rice:

1. Lightly grease a fry pan with olive oil
2. Add 1 teaspoon of garlic paste to the oil & mix.
3. Add the broccoli & lightly fry for 5 minutes.
4. Garnish with salt and pepper

Serve & Enjoy!

xx

Reem

©reemasaabnaturopathy2020