This week’s recipe idea is inspired by this icy cold weather and my love of curries – this week its green or red Thai. The great thing about curry pastes (whether green, red, Indian or laksa) is they are so good for you and can also be used as a fish, chicken or pork BBQ marinades, in your meatballs, fish cakes or patties, mince, and in soups. Pastes are unprocessed, fresh, and packed full of winter cold-fighting greens, garlic, ginger, and spices…it doesn’t get any better than that! The pastes can also be made early and stored for up to 2 weeks in the fridge or for months in the freezer.
Curry Paste tips – The paste recipe below is for a green paste, which is milder and more aromatic than the spicier red version. Both are delicious and to make the red version, simply adjust the paste and swap green chillies for red ones, add ½ Capsicum, and some tomato paste too if you like. Use less basil and coriander leaf too. I also like to add some diced tomato or tomato paste to the curry pot prior to the coconut cream going in. Enjoy!
Have a super week ahead and enjoy eating well and staying healthy!