As you may or may not know, we are heading off to Thailand next month and we are SO excited, mainly for the food. We love Thai food. So when the opportunity came up to create a twist on the classic Thai Green Curry, we couldn’t pass it up.
For this recipe, we used Graham’s Dairy Quark – the creamy thick texture is so perfect in a curry. For those of you who have never heard of quark, it is basically a soft cream cheese (with a texture and taste somewhere in-between greek yoghurt and regular cream cheese) which is naturally low in fat and high in protein.
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You Will Need (serves 2)
for the sauce:
-1-2tbsp green curry paste
-1 tin coconut milk
-3tbsp Graham’s Dairy Quark
-1 lime leaf, shredded
-1 lemon grass stalk, finely chopped
-2tbsp finely chopped coriander leaves
for the curry:
-1 tbsp olive oil (or coconut oil)
-1 aubergine, cubed
-1 red bell pepper, roughly cubed
-1 onion, finely diced
-a few broccoli florets
-1 carrot, cut into strips
-small handful green beans
-seasoning to taste
To make the sauce, scrape the thick creamy part of the coconut milk into a wok/ saucepan. Heat gently until it melts and bubbles. Stir in the green curry paste and cook for a further few minutes. Add the lime leaf, lemon grass and coriander and keep on a low heat. Stir in the quark and take off the heat. Keep to the side while you prepare the rest of the meal.
For the curry, heat up the oil in a pan. Add the aubergine, onion, pepper, broccoli, carrot and green beans. Season with sea salt, ground pepper and a sprinkle of garlic powder and stir fry for 5 minutes or so, adding more oil if needed. Bring the heat down to low/medium, stirring occasionally until the aubergine is soft and cooked. Stir in the sauce and cook for a further 5-10 mins on a low/medium heat until fragrant.
To Serve – Serve with your preferred rice (we used basmati rice, mixed with a bit of sesame oil for flavour) and top with fresh coriander, lemon and another dollop of Quark if you desire!
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Tag us on instagram @fresheather if you try the recipe! 😉