Savour the vibrant, aromatic flavours of a Green Thai Curry with a low-protein twist. Start by gently frying Thai green curry paste in oil, allowing the rich flavours to develop. Then, add creamy coconut milk and bring the mix to a simmer. Combine with butternut squash and sweet potato, letting the vegetables soften and infuse with the curry’s bold flavors. Finish by adding courgettes and cherry tomatoes for a fresh, colorful touch. Served with Promin Low Protein Imitation Rice, this dish offers a deliciously fragrant and satisfying meal that’s perfect for anyone following a low-protein diet.
- Add 2 – 3 table spoons of Thai Green curry paste and heat gently in a frying pan until it starts to fry in its own oil.
- Add a little extra oil if it starts to stick.
- Add 200ml coconut milk and bring to a simmer.
- Add 50g Butternut squash, peeled and cubed to the mix.
- Add 50g Sweet potato, peeled and cubed to the mix.
- Simmer squash and potato for 10 minutes or until almost tender.
- Add 50g Courgettes, peeled and cubed to the mix.
- Add 3/4 Cherry tomatoes to the mix.
- Cook Courgettes and tomatoes in the mix for a further two minutes.
- Serve with Promin Low Protein Imitation Rice.
