-1 red onion, roughly chopped
-3 tablespoons Ayam or another natural yellow curry paste, or make your own https://www.wokandskillet.com/thai-yellow-curry-paste/
-Coconut milk, organic, 2 cans
-1/2 Broccoli head, chopped
-1 Zucchini, sliced,
-1/4 cup Brussels sprouts, halved
-1 cup Green beans, stalks off
-1/4 cup, baby spinach, rinsed
-1/2 cup Mung beans, soaked overnight and cooked, rinsed and strained
-1 cup Brown rice, cooked
-3 Kaffir lime leaves, torn
-1/2 fresh-lime, squeezed when serving.
-1 tbs. raw sugar
-1 tbs. fish sauce & chilli (optional)
-1/4 cup cashew nuts, chopped
-1/2 tbs. extra virgin olive oil
Method:
-In a medium saucepan, on medium heat, heat up the olive oil and add in red onions. Stir with a wooden spoon occasionally to stop from burning.
-Add in 1 cup of coconut milk to heat though, then add the curry paste, stir through. Once combined and bubbling slightly, add the broccoli and zucchini, and remaining coconut milk, stir through, place lid on, bring to boil then simmer for 15-20 minutes.
-In another saucepan or with a steamer, set up to lightly steam the Brussel sprouts and beans for approx. 5-8 mins, then take off heat and blanch in cold water and set aside.
-Chop cashews
-Back to the curry, add in the sugar, the mung beans, the kaffir lime leaves and stir through. Add the optional fish sauce here too.
-Taste and add what you think it needs more of, then prep to serve on a bowl of rice, with the beans and brussels sprouts, a squeeze of lime, chopped cashews, torn baby spinach leaves, optional chilli, stir through and enjoy!! Was super yummy and a complete protein (like meat) with the combo of mung beans and brown rice.
