Posted by Joe Wicks - 597 Days Ago in: Recipes
I'm a massive fan of Asian food and this is, without a doubt, my favourite Thai meal. It's one of those dishes that never gets boring, and this recipe really does give you that authentic Thai-restaurant taste.
It's worth making enough for 4, as any leftovers are great for taking to work for lunch or freezing for later. For a change, replace the prawns with chicken, beef or tofu.
2 tbsp coconut oil
2 star anise
1 aubergine, cut into small chunks
2 tbsp Thai green curry paste
1 x 400ml tin full-fat coconut milk
Handful of baby corn
450g raw king prawns, peeled
1–2 tbsp fish sauce
Juice of 2 limes
½ bunch basil, roughly chopped
½ bunch coriander, roughly chopped
1 red chilli, roughly chopped
Microwave rice, to serve
Heat up the coconut oil in a large pan over a medium–high heat. Add the star anise and aubergine and fry for 1 minute. Add the curry paste and half the coconut milk. Stir to melt the paste into the coconut milk, then increase the heat to high.
Pour in the rest of the coconut milk, toss in the baby corn, and bring to the boil. Simmer for 3 minutes, then drop in the prawns and simmer for 2 minutes until they turn pink and are fully cooked. Take the pan off the heat and chuck in fish sauce to taste, along with the lime juice and herbs.
Top your curry with the red chilli. Ping your rice in the microwave for 2 minutes and serve.
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Joe Wicks is the online nutrition coach inspiring people all over the world to cook with his #Leanin15 video meals on Instagram. He is also transforming the lives of thousands of people with his tailored online nutrition plan, The 90 Day Shift, Shape & Sustain plan.
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