I love Thai food.
I am currently doing the CHEW Trim Down together with a bunch of lovely parents and professionals, and when I shared this creation in our fb group the requests for the recipe came in. Easier said than done as really I just played in my kitchen, made it up as I went along and surprisingly created… this dish of deliciousness!
The focus of the CHEW Trim Down program is on resourcing the body with what it really needs and as far as food goes, being intentionally intelligent about the food we eat: food that nourishes bodies and minds. This dish does it – low GI, colourful, taste sensations and adaptable to your own level of spice-tolerance.
Ingredients – adjust depending on how many (and how hungry) people you want to feed!
- red onion (1/2) sliced v v thin
- yellow pepper (1/2) sliced v v thin
- orange pepper (1/4) sliced v v thin
- celery (1 stick) chopped into 1 inch pieces and sliced v v thin
- garlic (3 cloves) crushed
- ginger (1 inch) chopped very small (use powdered if you don’t have the real deal – although real is always best 😉 )
- chilli – chopped very small or dried chilli flakes (to taste)
- coconut oil
- fish stock cube (1 – GF)
- coconut milk (1/2 can)
- thai fish sauce (tiny bit!!)
- carrot (1 per person) Spiralized with a Julienne Peeler
- prawns (1/2 small packet)
- mango (1/2 per person) cubed
What I did
- Get ready! Act like a TV chef and get everything chopped, sliced and ready to go before you start. This takes some time, but once the pan is on, it is quick going.
- Heat 1 knob of coconut oil in a casserole – type pan. When melted, add the ginger, garlic and chillies if you are using them. Cook + stir spices together for about 1 minute.
- Add the sliced veg to the spices and cook for about 1-2 minutes until they just begin to soften but are still crunchy.
- Pour in the coconut milk and stir as it heats up. Mix the fish stock cube with a small amount of boiling water and add this to the pan.
- Add a dash of the Thai fish sauce – (I have learnt from past experience always to pour it into the lid then into the pan… straight from the bottle into pan seems to ask for trouble as a little goes a long way!)
- Heat more coconut oil in a separate small frying pan and saute the Julienned carrot for 2-3 minutes until bendy. You can sprinkle with toasted sesame seeds if you have them.
- Add the prawns to the pot and warm through in the liquid concoction. Just before serving add the mango chunks too.
- Either mix the carrot into the big pot and serve all mixed together, or put it in a bowl with ladles of the laksa on top.
Enjoy each and every mouthful – savour the moment.
WOW!! Looks full of light and fun and scrummm!!
Yes, yes it is. x
P.S. Want to know more about the CHEW Trim Down? Get in touch