Who doesn’t love a thai curry? With its creamy coconut milk and fragrant spices a little goes a long way.
One of Nuush’s unkept secrets is to make simple food taste amazing, that way you can eat less but get more bang for your buck!
Gently cook the massaman curry paste with the thick part of the coconut milk for a few minutes to release all the flavours.
Add the remainder of the coconut milk and simmer for a minute or so.
Add the potatoes, peppers, cinnamon and cardamon and simmer gently for 15 – 20 minutes until the potatoes are tender.
Add the prawns, fish sauce, sugar and juice of the lime and cook for 3 – 4 minutes until the prawns are just cooked and a nice pink colour.
Serve with the sprinkled peanuts (optional), chilli and basil/coriander.
Prawns are rich in selenium which, with iodine, plays a significant role in healthy thyroid function. They also have a good amount of vitamin B12 to help production of red blood cells.
Learn how to weave food like this into a joyful healthy diet with our weekly meal plans.
Thai food is about the juggling of disparate elements to create a harmonious finish.
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