THAI GREEN CURRY
SERVES 6
Preparation: 20 min
Cooking: 20 min
15ml (2T) olive oil
10ml (2t) butter
1 onion, diced
1-cm piece of ginger, finely chopped
2 cloves garlic, finely chopped pinch of salt
1 sachet (50g) Thai green curry paste
120g sugar snap peas
1 can (400g) coconut milk
125ml (½c) water
7,5ml (1½t) brown sugar
handful of fresh basil leaves, torn
handful of fresh coriander, chopped
MUSHROOMS
15ml (1T) butter
5ml (1t) oil
250g button mushrooms, quartered
SALSA
¼ green pawpaw, cubed
1 large green banana, cubed
1 green chilli, chopped
3 spring onions, chopped (reserving the top green part)
1 firm tomato, deseeded and cubed handful of fresh coriander, chopped
TO SERVE
cooked basmati rice
45ml (3T) sesame seeds, roasted
1 Heat the oil and butter…
