Thai Coconut Curry à la Amalie
Alright…. So I wouldn’t be lying if I told you that I eat this a minimum of three times a week… I know – a bit much you might think? Well first of all, this dish is absolutely amazing and second of all I make sure to make a huge batch in order to have leftovers for the rest of the week.
My good friend Sophie introduced me to this recipe, and I must admit that I was a bit skeptical at first. Don’t get me wrong, I love curry, thai food and anything coconut but the idea of a soup has just always sounded a bit boring to me. However… This recipe is not just a “soup” it is filled with flavor, warmth and amazing spices.
And the best part of it… it takes only 15 minutes to create!
Recipe:
1 can of chickpeas
1 can coconut milk (400ml) (lite or full fat)
1 piece of Garlic
1 inch Ginger
1 Red Onion
1 Bell Pepper
1 Eggplant
1 Zucchini
1 Cup Brown Rice/ Rice Noodles / Soybean Noodles
Fish Sauce
Red Curry Paste (2 teaspoons)
Spices:
Ground Cumin (2 teaspoons)
Curry Powder (2 teaspoons)
Paprika (2 teaspoons)
Lemon juice (1-2 teaspoons)
Salt/Pepper
Toppings:
Cilantro or Basil
Lime
Peanuts
Sriracha
Directions:
- Boil your rice for 35-40 min (Tip: boil it in broth for extra flavor)
- Soup part 1:: simmer garlic, ginger, red curry paste and a splash of water
- Veggies: in a separate pan dice onion and cook until translucent, add remaining veggies
- Soup pt. 2: Add water, bouillon and coconut milk and stir (make sure NOT to bring it to a boil) — add in fish sauce (2-3 tablespoons) and spices – add more spices to taste
- Serve! (I usually start with brown rice, then ladder on veggies and then pour the soup
- Top with cilantro, crushed peanuts and sriracha
Eat Clean With Amalie 