2 tbls sesame oil
1 clove garlic, minced, or 1 ts minced garlic
1 tbls freshly grated or minced ginger
1 tbls lemongrass paste
4 generous tbls red curry paste, (depending on strength). Ensure you read the label and choose one with low sugar and saturated fat. Some of them are wickedly high in both
1 brown onion, sliced
1kg chicken tenderloins
1 tbls kaffir lime leaves
5-6 fresh basil leaves, chopped
500 mls Vitasoy unsweetened coconut milk
2 cups cauliflower, finely chopped
2 cups broccoli, finely chopped
2 large carrots, sliced on angle or diced
1 small red, yellow and green capsicum sliced into lengths
200 g fresh green beans, cut into 2 cm pieces
400g pumpkin, cubed and pre-cooked
1 can water chestnuts
1 medium eggplant, cubed and pre-cooked
1/2 cup fresh corriander
1 tbls fish sauce
1-2 ts brown sugar/natvia sweetener
* note - pre cook pumpkin and eggplant for 6 minutes in microwave to soften
* garnish - 2 green spring onions sliced diagonally, 1 small red chili sliced diagonally, light sprinkle of crushed nuts or seeds on top.
1. Heat sesame oil in a large electric fry-pan over medium heat. Add garlic, ginger and lemongrass paste. Cook for 1-2 minutes until the flavour is released. Add curry paste and let sizzle for a few seconds, stirring frequently.
2. Add onions and cook for 1-2 minutes until they soften, stirring.
3. Make a circle in the middle of the frypan, add chicken and cook for 3-4 minutes. Make sure chicken is evenly coated with the gorgeous spice mix.
4. Pour in the coconut milk, stirring well to blend. Cover with the lid, bringing to the boil. After 2-3 minutes, remove the lid, give the mix a good stir and reduce the temperature to medium heat.
5. Add lime and basil leaves, cauliflower, broccoli and carrots. Place lid on top and cook for another 2-3 minutes.
6. Remove lid and add beans, chestnuts and the pre-cooked pumpkin and eggplant. Stir well.
7. Finally, add the fish sauce and sugar. Do a taste test and adjust flavours accordingly by adding a little more fish sauce for saltiness. Cook for a further 3-4 minutes until the chicken is cooked through.
8. Spoon the curry onto a large platter or individual bowls and garnish. Remember to have your containers ready to place the leftovers in. This recipe is suitable to freeze.