Thai green curry

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Thai green curry

Note: - I made the recipe without rice. Normally it is served with rice. If you add rice you can easily adjust the nutritional facts.

 

Ingredients (3 servings):
... - 25 g (2 tbsp) of green curry paste
- 25 g (2tbsp) of fish sauce (if you don't fancy fish sauce you can always substitute it by using a bit salt)
- Sweetener, I used stevia (instead of 2 tbsp of cane sugar)
- 20 g (1.5 tbsp) oil (I used sesame oil, it is nice and soft and it gives you the real Thai flavor)
- 3 small pieces of lemon grass (sereh)
- about 40 gr fresh coriander
- 1 small zucchini (about 250 gr)
- 0.5 eggplant/aubergine (about 200 gr)
- 150 ml coconut milk (natural, unsweetened)
- 300 gr beef (you can change this in to chicken if you want)

Directions:
- Slice the beef in thin slices, about 1 cm (1/2 - 1/3 of an inch) thick.
- Cut the zucchini and egg plant in to cubes.
- Halve the lemon grass in length.
- Heat up a saute pan (you can use a wok if want to) and ad the sesame oil. Add the green curry paste. (I used Mae Ploy green curry paste which i found in the local Asian store).
- When fragrant add the coconut milk. Stir until there is a green oil film on top of the coconut milk.
- Add the lemon grass and the beef, continue cooking for about 3 min.
- Reduce the heat to medium. Flavor with the sweetener and fish sauce. (I prefer the fish sauce but if you don't like it you can add salt to flavor).
- Wash and chop the coriander. Don't only use the leave but cut up the small stems as well. They pack the most flavor.
- When the mixture returns to a boil add the zucchini, eggplant and the chopped coriander.
- Cook until eggplants and zucchini's are ready (a few minutes)

Nutritional facts (1 serving):
Energy: 345 cal
Protein: 31.4 g
Carbohydrates: 10 g (sugar 5 g)
Fat: 20 g (saturated 10 g = mct’s – coconut = good)
Fiber: 4.5 g

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