Curries are an all round year meal.
Perfect for autumn and winter! Green curry works great with fish, prawns, chicken or simply veggo.
Make a good size match and freeze some to have it as a back up plan for a
busy day!
Ingredients
- 1 organic broccoli
- 1 organic zucchini
- 2 organic celery stalks
- 1 organic brown onion
- 1 serve organic pak choy / asian greens
- 2 tbsp Church Farm green curry paste
- 2 organic coconut cream cans
Method
1. Chop onion, celery and broccoli stem. Add to your pan or pot.
2. Cut broccoli florets and zucchini. Mix green curry paste into the veggies and add
coconut cream.
3. Prepare your protein in a seperate pan and add once veg is almost cooked.
4. At the end add the tatsoi or any asian greens that you have. Coriander is a bonus!
Recipe by @byronbaychef
