One recipe I have been dying to translate to AIP for some time is this one, Thai Green Curry! This recipe is thanks to inspiration from my cousin Judy. whom I visited in Wangaratta recently. A keen cook, interested in using local, healthy, organic produce, we combined our talents to recreate this classic dish. DELISH!!!
1 – 2 tbsp coconut oil (to taste)
4cm piece of fresh ginger, chopped
4-5 cloves of garlic, (to taste) chopped
pink lake salt
grated lemon rind from 1 small lemon
grated lime rind from one lime
citrus juices from the lemon and lime above
1 clump of lemon grass, chopped roughly into quarters
1/4 cup or more of coriander (to taste) chopped)
2 kaffir lime leaves
500g fresh free range, organic chicken, chopped
1 – 2 cups of florets of broccoli & cauliflower,
1 – 2 cups of homemade coconut milk. (adjust for required concentration of taste, consistency and preferred amount of sauce)
coat the pan with coconut oil in a heavy based pan (or pot for one pot cooking) on a medium heat
fry the garlic and ginger, until aromatic about 1-2 minutes, season with salt and pepper as you cook
Add in the citrus rind and juice, lemon grass, coriander and kaffir leaves and cook for a further 3 or 4 minutes until aromatic
add in the chicken and vegetables and fry until chicken is cooked through
add in the coconut milk to heat
Homemade coconut milk
Homemade coconut milk is super easy to make with 1:2 parts fresh or dried coconut flesh, water and a blender.
2 cups of organic, shredded coconut or coconut flakes
2 cups of hot water
2 cups of cold water
Add 2 cups of hot water to 2 cups of coconut flesh into the blender and allow to steep for a few minutes
add in the 2 cups of cold water and blend for 2 minutes *
Strain the coconut milk into a 1 litre bowl or jug keeping the pulp for other yummy recipes.
* You can blend in batches if your blender is too small. Alternatively just blend the shredded coconut or flakes with however much water fits into your blender and then simply add in the remaining water as you strain after blending.