COCONUT CURRY

I can't claim this is authentic Thai, but that's okay because it's still delicious. Lemongrass, ginger and fragrant curry paste cooked in coconut milk is a winner any day of the week.

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SERVINGS

7-8

TIME

30 minutes

DRINK PAIRING

Pinot Gris/Grigio

MUSIC PAIRING

Ingredients + Preparation

- Onion (One, diced)


- Garlic (3 cloves, minced)


- Ginger (Thumb to middle knuckle, skin removed and minced)


- Chicken (2 breasts, cubed)


- Mushrooms: Any common variety (1 cup, sliced)


- Lemongrass (Two pieces the length of your pointer finger, discard the outermost layer, then rinse)


- Coconut milk (2 cans)


- Fish sauce (2 tbsp)


- Thai curry paste: red, green or panang (2 1/2 tbsp)


- Bamboo shoots (One can)


- Green beans (1 cup)


- Bok choi (2 bunches, cut in thirds)


- Salt & pepper (To taste)

Instructions

1. Cook onion, garlic and ginger in olive oil on medium heat for 3 minutes, until onions golden.
2. Add chicken, mushrooms and lemongrass. Cook for 4 minutes, until mushrooms have sweat and shrunk.
3. Add coconut milk, fish sauce and curry paste. Cook until liquid is mixed and comes to a slow boil.
4. Drop heat to low and cook for 15 minutes.
5. Add bamboo shoots, green beans and pak choi. Cook for further 3 minutes.
6. Serve with coconut rice.

Sens Sips

Two Wine Cups

Pinot Gris/Grigio

Off-dry riesling

Northern Italy

Columbia Valley, Oregon, USA
Mosel, Germany

The lime and pear in the Pinot will bring out the lemongrass and curry paste. Be mindful of how spicy you make your dish, as this can influence which wine to pair: simple rule if the food is spicy you'll typically need a wine with a bit more sweetness to pair it with.

Sens Toolkit

Recibeats

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This is not your dad's disco

Disco Isn't Dead

Feeling something different?

Tips + Tricks

- The coconut curry base is very versatile, and you can add basically any veggies you want to the curry. Just make sure you're adding harder veggies earlier in the cooking process and finish with softer ones.
- If you're using frozen green beans, microwave them for 30 seconds and then drain off the juice, as just chucking them in the curry will dilute the mix and flavor as they defrost in the pot.
- I like to throw in a few handfuls of cubed potatoes or sweet potatoes to bulk out the dish. Be mindful that potato can take a bit longer to cook in the pot.

Mama's Wisdom

Overall a very good source of protein. Although it won't be as creamy, you can use 'light' coconut cream to lower the saturated (bad) fat content. Consider adding other veggies, like broccoli or carrots, to add more nutrients (vitamins and minerals).

Mama Wulf

Marta De Wulf is a dietitian with over 25 years experience helping people explore and appreciate the link between food and personal wellbeing.

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