RECIPE: Thai Green Curry

McDougall Style Thai Green Curry

 

This one is straight from the McDougall's back pocket. John McDougall, MD, the author of The Starch Solution and his wife Mary cook up some fantastic high carb, low fat plant-based recipes. The McDougall diet has been extremely successful is preventing and reversing heart disease, cancer, diabetes and obesity. What's not to like!

 

I find most of their recipes quick and simple just like this one, of course all their cooking is oil-free, vegan and mostly rice and potato based.

 

Serves 3-4

 

Ingredients

 

100ml vegetable stock

1 onion, diced

1 red pepper, cubes

1 yellow pepper, cubed

1 green pepper, cubed

2 tbsp thai green curry paste (homemade or shop bought)

2 cups sweetheart cabbage, coarsely chopped

1 cup frozen broccoli florets

1 cup frozen cauliflower florets

150g sugar snap peas

2 tbsp soy sauce

4 cups cooked brown rice

4 small tomatoes, cut into 1/2 inch cubes

1 tsp dried basil

200g coconut milk

 

1. Place stock in a pan with onion and peppers. Cook on medium heat for 5 minutes. Stir in the paste.

 

2. Add cabbage, broccoli, cauliflower, snap peas and soy sauce. Mix and cover, reduce heat to low and cook until vegetables are tender, 5-10 minutes.

 

3. Add cooked rice, tomatoes, dried basil and coconut milk. Cook for a further 3 minutes.

 

TIPS

- Spice it up! On reflection I would definitely add a green chilli next time for a bit more kick.

- In the McDougall's recipe they use rice/almond milk along with 1 tsp coconut extract. I believe this is to keep the fat content even lower.

- By all means use fresh broccoli and cauliflower.