Immune Boosting Curry

Learn how to make curry sauce from scratch. It will save you having to read the back of multiple curry sauce packets making sure you don’t buy ones that have additives, enhancers and flavours in them which can be really disruptive on digestive system and overall health. A recipe for all of the family that takes between 20-25 minutes from start to finish. Make in bulk and freeze for later. Use your protein of choice. This can be plant based (legumes, tofu) or add in prawns, chicken, beef or other seafood. Works well with any options. I used wild and sustainably caught prawns for this recipe.

Ginger, turmeric and garlic are the trifecta ingredient to include when you are feeling run down. They contain anti-microbial, anti-viral, anti inflammatory effects which can all subsequently support your body.

Immune boosting curry.

Takes 22-25 minutes

Serves 2-3

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Ingredients:

For the curry paste:

1 small red onion, peeled & quartered

2 thumbs fresh turmeric or 1 tsp powder

4 thumbs of fresh ginger

1 whole red chilli (optional)

4 kaffir lime leaves

1 tsp curry powder

1 bunch coriander stalks (saves leaves to serve)

1 fresh lime, juiced

2 tbsp olive oil

1 tsp soy or tamari sauce

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For the curry:

1 red onion, finely sliced

1 zucchini, sliced into half moons

150g mushrooms, sliced

400ml coconut milk (good quality brand)

1 bunch bok choy or Asian greens, roughly chopped (include stalks)

300g prawns (or tofu, chicken thigh (chopped into 2cm cubes), extra vegetables)

1 tbsp brown sugar/honey

1 tbsp soy or tamari sauce

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To serve:

handful of coriander leaves

1 fresh lime

1 cup cooked rice/noodles or quinoa

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Method:

1. Prep all of your ingredients first. In a food processor or blender add all of the curry paste ingredients and blitz until really smooth.

2. Heat a large frying pan over medium-high heat, add a good drizzle of olive oil, once hot add onion and fry for 2-4 minutes until soft and fragrant. Turn heat down to medium heat.

3. Add curry paste and let it cook for 2-4 minutes until all ingredients are fragrant.

4. Add in mushrooms to pan and toss to coat in paste for 2 minutes.

   Add coconut milk, stir well and bring to a simmering boil. Then add zucchini and cook for 1-2 minutes.

5. Add prawns (or "protein of choice"), 1 tbsp brown sugar and 1 tbsp soy sauce, stir well, bring to boil then down to a simmer until protein is cooked through. Stir through bok choy for 1-2 minutes until wilted.

6. Serve with coriander leaves and fresh lime.