Thai Mushy Pea Curry

INGREDIENTS

  • 7 grain wholefoods packets from Tesco, 300g (alternatively use brown rice)
  • Shredded chicken, x1 cup
  • Mild curry powder, x1.5 tblspns
  • Cumin, x1 tblspn
  • Lemongrass, x1 string finely chopped
  • Ginger, x1 inch finely chopped
  • Caramom seeds, from x3 pods
  • Carrots, x2 medium peeled and finely chopped
  • Broccoli florets, half a head of broccoli
  • Large red onion, x1 peeled and finely chopped
  • Tinned coconut milk, 1/4 cup (I use full fat as it has a higher coconut extract percentage)
  • Tin of mushy peas (Go for a brand with the lowest sugar content)
  • Freshly chopped parsley, 2 tblspns finely chopped
  • Coconut oil

 

INSTRUCTIONS

 

Mushy pea 1

 

  1. Begin by placing 1 part grains and 2 parts water into a saucepan, and place over the hob on a low heat. I flavoured mine by adding some extra cardamom seeds, fresh coriander and pepper. Stir occasionally until all water has either dissolved or evaporated from the saucepan. If the water is almost gone before the grains are fully cooked, add in a little more.
  2. Peel and chop the carrots, steam them or boil them in hot water with the broccoli florets for approx. 30 mins or until they’re just tender.
  3. Peel, chop and dice the onion, lemongrass and ginger into fine pieces. Set aside for now.
  4. Heat a frying pan over low heat for a minute before adding the curry powder, cardamom seeds and cumin. Dry fry the powders for a minute or until a strong curry smell comes off the pan. This is done to better infuse the flavours into the later mixture.
  5. Quickly add in the onion, lemongrass and ginger in time to prevent the powder from burning on the pan. SautĂ©e the veggies in a drop of coconut oil until they’re all – and especially the onion pieces –  tender.
  6. Once tender, add in the coconut milk until it melts, followed by the water and mushy peas. Mix the contents together with the tender carrots, broccoli and parsley and place the pan, with a lid, on low heat.
  7. On a separate pan, cook off the chicken on a medium heat for approx. 10 mins or until it is fully white throughout.
  8. Once cooked, tumble the chicken pieces into the sauce mixture and stir.
  9. Serve the mushy pea curry immediately with the grains, or store – air tight – in storage containers in the fridge (to consume within 3 days) or the freezer (to consume within a few weeks.
  10. Enjoy! 😀

mp-1

As always, thanks a billion for checking this out today guys! If you’re interested in keeping up with future posts, you can do so via my Facebook, Instagram, Twitter and Snapchat pages @EndorphinStew, or by dropping your email into the subs box below. 😊👍

Until the next time,

Happy healthy eating,

Ryan. 🙂

Advertisements

One thought on “Thai Mushy Pea Curry

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a website or blog at WordPress.com

Up ↑