Now, some people might say that using a curry paste is cheating – but I find it’s the best way to get that authentic Thai flavour.
- 500ml + 2 tbsp Raglan Coconut Yoghurt, Greek-style
- 3-4 tbsp Thai Red Curry Paste*
- 1 stick celery, chopped
- 1 carrot, julienne
- 1 choko, julienne
- Heaps of spinach (or similar green from your garden!), chopped
- 1 tsp ground chilli
*If you are vegetarian or vegan, be sure to check the ingredients of your Thai Curry Paste. Often they have shrimp paste or oyster sauce. There are some tasty vegan-friendly ones out there though!
- Add curry paste and a dash of coconut oil to a pan. Simmer until fragrant.
- Add RCY and stir in.
- Add all the veggies, except the spinach or greens. Cover and continue to simmer for 10 minutes.
- In a separate pan add quinoa and boiling water. Bring to boil, until you can see the ‘tails’ in the grain. Drain and keep warm. Alternatively, cook up some of your favourite rice, or grain combination.
- Add spinach and bamboo shoots to curry. If the sauce is too thick, add a little water to get things flowing. Give it a good stir.
- When the greens have wilted down, have a taste. Add a little more chilli if that’s your vibe.
- Serve with your quinoa, or other grain. Add a swoosh of RCY for decoration!
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