This Thai inspired recipe is easy to make and oh-so versatile! It is a great way to use up odd and ends in the fridge.
INGREDIENTS
400g Protein of your choice: cod fillets, extra firm tofu, chicken thigh pieces, shrimp
4 cups Vegetables of your choice: carrots, zucchini, cauliflower, bok choy, beansprouts, broccoli, okra
1 can (540ml) full-fat coconut milk*
1 tbsp coconut oil
1 stalk Lemongrass, halved lengthwise
1-inch piece ginger root, peeled and sliced
2 cloves garlic, peeled and lightly smashed
1 medium Thai chilli, finely minced with seeds removed (optional)
to taste salt & freshly cracked black pepper
to garnish freshly chopped cilantro
*When buying coconut milk, take the time to read the ingredient list. A high quality coconut milk should only contain coconut milk and water; no guar gum, carrageenan, milk powder, or polysorbate 80. My favourite brand of coconut milk is Aroy-D, Savoy, or Real Thai.
PROCEDURE
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