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Thai Jungle Curry

by The Happy Pear

 

This super-tasty coconut, lime and almond curry is quick and easy to make. We usually serve it with whole wheat noodles or couscous.

Preparation time
5 Mintues
 
Cooking time
15 Minutes
 

Ingredients

Serves: 2 to 4 People

  • 200g noodles (4 nests) or couscous
  • 2–3 tbsp oil
  • 1 tsp salt (a pinch more if making couscous)
  • 4 spring onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 fresh red chilli, deseeded and thinly sliced, or 1 tsp chilli flakes
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 200g mushrooms, cut into bite-sized pieces
  • 1 red pepper, cut into bite-sized pieces
  • 1 head of broccoli, cut into bite-sized pieces
  • 1 x 400ml tin of coconut milk
  • 1 lime, juice only
  • 2 tbsp tamari or soy sauce
  • 3 tbsp almond or peanut butter
  • 150ml just-boiled water
  • 2 tbsp curry powder
  • 1 tbsp maple syrup
  • handful of baby spinach

To garnish:

  • fresh coriander, roughly chopped
  • chilli flakes
  • lime wedges
  • flaked almonds

Directions

1. Boil the kettle for the noodles or couscous. If using noodles, cook as per the packet instructions. If making couscous, pour it into a heatproof bowl. Add 1 tablespoon of the oil and a pinch of salt and mix through. Pour the boiling water over the couscous until the water goes just above the top of the couscous. Leave to sit for 5 minutes with a plate on top of the bowl, until all the water has been absorbed. Fluff up the couscous with a fork and set aside.

2. Pour 2 tablespoons of oil into a wok set over a high heat. Once the wok is hot, add the spring onions, garlic, chilli and ginger. Cook for 2 minutes, stirring regularly. Add the mushrooms, red pepper and broccoli along with the teaspoon of salt and cook for 3 minutes, stirring regularly. Pour in the coconut milk, lime juice and tamari or soy sauce and continue to stir regularly.

3. Put the nut butter and just-boiled water in a bowl and whisk together with a fork, then add to the wok along with the curry powder and maple syrup. The sweetness of the maple syrup will balance the heat of the chilli and curry powder. Bring to the boil, then reduce to a gentle simmer for 3 to 5 minutes. Add the baby spinach and mix through the curry for 1 minute before turning off the heat.

 
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