Thai Red Curry

• I often make a double batch of this curry because it tastes great on the second day.
• While it is a good idea to cook this curry in advance, it is never a good idea to cook rice in advance.
• Reheated rice can cause food poisoning – not good for the training schedule.

Prep Time: 5 minutes
Cook Time: 40 minutes
Serves: 2

Nutritional Information:

• Protein: 3.1g
• Fat: 16.1g
• Carbohydrates: 69.3g
• Fibre: 3g
• Calories: 444

Ingredients:

• 1 tbsp coconut oil
• 1 onion, finely chopped
• ½ tsp ground ginger or 1 tsp grated fresh ginger
• 1 garlic clove, crushed
• 1 tbsp Thai red curry paste (make sure to purchase vegan friendly curry paste, some can contain shrimp extract)
• 400ml tin of coconut milk
• ½ butternut squash peeled, deseeded and cubed
• 1 courgette cut into 1inch chunks
• 125g brown rice
• 3 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• a handful of flaked almonds
• juice of ½ lime
• a handful of coriander leaves, chopped

Method:  

1. Preheat the oven to 150°C/300°F/gas 2.
2. Melt the coconut oil in a large pan over a medium heat.
3. Add the onion and ginger and cook for about 10 minutes, until softened.
4. Add the garlic and curry paste and cook for 1–2 minutes, stirring all the time.
5. Pour in the coconut milk and bring to the boil.
6. Add the butternut and courgette and simmer, uncovered, for about 15 minutes.
7. Cook for about 12 minutes, stirring occasionally.
8. Make sure the squash is soft before serving.
9. Meanwhile, cook the rice according to the instructions on the package, adding the cardamom pods, bay leaves and cinnamon stick to the cooking water.
10. Spread the almonds on a baking tin and bake for about 10 minutes or until toasted, turning halfway through.
11. Before serving, add the lime juice and coriander to the curry and stir well.
12. Spoon the cooked rice into warmed serving bowls, making a well in the centre.
13. Ladle the curry on top of the rice, garnish with the toasted almonds and serve.