Saturday Kitchen – Thai Green Curry

It might not seem very festive, but curries are great for this time of year to increase your fibre, warm you up and easy to make. This is a chop, drop into the slow cooker, and then eat. 

Thai Green Curry      Fiber Points 9+

3 peppers (1 red, 1 yellow, 1 green or 1 orange)

1 large onion

1 large sweet potato

2 carrots

1 cup chopped green beans

Chillies (how many depends on how hot you like)

1/2 cup basil (fresh or 1 tablespoon dried)

1 can of coconut milk

1 tbsp bullion (or veg stock)

Green curry paste – follow the instructions on the pack; some only use a tbsp, and others need more. 

If you like a couple of small salad potatoes also go well in the curry – chop them up and par boil them before adding with the rest of the ingredients so the potato absorbs some flavour.

Chop all other veg into large chunks, put all ingredients into a large pot or slow cooker, and add some boiling water to cover most of the veg if you like a soup like curry – less if you prefer thick curry. 

If in a pot, bring to a boil then simmer till veg is soft

If in slow cooker put on low for 5-7hrs or high for 3-4hrs

Sit back and relax. If you like tofu add that in after it is cooked – i always find it falls apart if you cook it in with the veg. 

Other options to add are grilled chicken breast or prawns.

Serves deliciously with rice or rice noodles.

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