Thai Green Curry

When you find yourself in need spicy comfort food, try this deliciously fragrant Thai green curry.   The curry paste is packed full of aromatics, lime and coconut oil.  Although coconut oil is high in saturated fat, it contains unique fatty acids that are absorbed and rapidly oxidised for energy.

265 calories per serving
Ingredients
Grated zest and juice of 1 lime
1 stick of lemongrass, roughly chopped
4 kafir lime leaves
1 fresh red chilli, roughly chopped (add more or less depending on the amount of heat you prefer)
Thumb of root ginger, roughly chopped
3 garlic cloves
1/2 tsp. ground coriander
A large handful of fresh coriander
1 shallot, roughly chopped
1 tbsp. tamari
1 tbsp. coconut oil
50g cashew nuts
200ml coconut milk
1 aubergine, cut into 2.5cm pieces
2 celery sticks, diced
1 red pepper, seeded and sliced
150g Tenderstem broccoli or broccoli florets
200g tofu, cut into 2.5cm pieces
1 courgette, sliced 
Salt and pepper
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1. To make the curry paste, put the lime zest and juice, lemongrass. lime leaves, chilli, ginger, garlic coriander (fresh and ground), tamari, 1 tsp. salt and the coconut oil in a blender and blitz to a coarse paste.
2. Set a large saucepan on a high heat and toast the case nuts until they are lightly browned.  Do not turn your back as they will burn!  Add the curry paste, reduce the heat to medium, and cook for 5 minutes, stirring frequently.
   
3. Pour in the coconut milk and 200ml water and stir to mix.  Add the aubergine, celery and red pepper.  Bring to the boil, then simmer for 15 minutes.
   
4. Add the broccoli, tofu and courgette.  Simmer for a further 5 minutes.  Season well and serve with brown rice or quinoa.  

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