Sue Bedford (MSC Nutritional Therapy)
Here is a lovely nutritious and delicious one for you to try mid -week to keep you warm and topped up on those vital immune-supporting nutrients this autumn.
Thai Green Curry
2 tbsp olive oil
1 onion or 3 shallots, finely chopped
1 clove fresh garlic, crushed
4 tbsp Thai green curry paste
1 chilli, deseeded and finely chopped
1 large green pepper, deseeded and cut into thick slices
400g can full fat coconut milk
5 dried kaffir lime leaves
150g French beans
5 mushrooms washed and sliced
Prepare the vegetables as instructed above.
Heat the oil gently, add the onions and cook very gently for 7-10 mins over medium heat until softened and beginning to caramelise. Add the curry paste, garlic and chilli to the dish and fry for 2 mins.
Add in the beans, mushrooms and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins. Add some seasoning as you wish.
Stir in fresh coriander (chopped) and serve with rice and lime wedges for squeezing over.
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