Ingredients

For the curry paste:

• 1 handful cilantro
• Juice of 1/2 lime
• 1 roughly chopped garlic clove
• 1/2 tsp / 2.5 g sugar
• 1/2 tsp / 1.5 g tumeric
• 1/2 tsp / 1.5 g cumin
• 1/2 tsp / 2.5 g lemongrass paste
• 1/2 tbsp / 7.5 g soy sauce
• 1 tbsp / 15 g vegetable oil
• 1 roughly chopped green onion
• 1/2 sliced / 0.5 tbsp red chilli
• 1 tbsp / 6 g ginger

Method

• Blend all ingredients together

For the curry:

• 1/2 tsp / 1 g ginger paste
• 1/2 tbsp / 3 g garlic paste
• 1 tbsp / 15 g vegetable oil
• 1 chopped green onion
• 1/3 cup / 75 g coconut milk
• 1/2 chopped / 30 g red bell pepper
• 0.5 cup / 54 g cauliflour
• 1/2 chopped / 30 g green bell pepper
• 1/2 chopped / 55 g red onion
• 1 tsp / 75 ml Chicken Consomme

Method

• Heat the oil in the wok
• Add all the vegetables, ginger and garlic paste
• Cook for 8 minutes
• Add the curry paste and cook for a further 10 minutes
• Add Chicken Consomme and coconut milk
• Reduce the hear and simmer for 10 minutes
• Serve with Cambrooke Short grain Rice

Makes: 1

Nutritional Information:

• Calories: 247 kcals
• Phe: 88 mg
• Protein: 2.8 g

For the Mai Tai

Ingredients

• Juice of 1 lime
• 1 cup water
• 1 cup / 166 g frozen pineapple

Method

• Blend all the ingredients together
• Serve in a glass with a lime wedge

Makes: 1

Nutritional Information:

• Calories: 92 kcals
• Phe: 30 mg
• Protein: 0.9 g