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Frypan Curry


Frypan Curry

Frypan Curry

This is a slightly different take on a curry in that you do a lot of the prep work first, and then it all comes together at the end. Endlessly versatile, substitute in any protein you like — I’ve used prawns, but you could use tofu, chicken or fish.

Serves: 3–4

GF

Ingredients

Method

  • 1 small eggplant, cut into 1cm slices then into finger-sized strips
  • 1 red capsicum, sliced into large strips
  • 1 small zucchini, sliced into 1–2cm slices
  • 12 prawns or 200g firm tofu or protein of choice
  • 1 tbsp olive oil
  • 1 tbsp green curry paste
  • 1 cup coconut milk
  • 1–2 kaffir lime leaves
  • ½ stick lemon grass, bruised
  • ½ bunch Asian green vegetables of choice
  • ½ bunch spring onions, cut into 8–10cm lengths
  • ½ cup cashews
  • Large handful baby corn
  • 1 tsp fish sauce
  • Chilli, to taste
  • ½ bunch coriander laves
  • Handful basil leaves (optional)
  1. Sprinkle eggplant with a little salt and set aside.
  2. Heat frying pan to medium-high and add a little oil. Lay strips of eggplant in pan and cook until soft and cooked on one side. Flip and cook other side, then set aside.
  3. Repeat with capsicum, zucchini and prawns or protein of choice.
  4. Meanwhile, place 1 tbsp olive oil and curry paste in small saucepan. Cook over medium heat until fragrant and then add coconut milk, kaffir lime leaves, lemongrass and ½ cup water.
  5. Simmer over low heat for 10–15 mins to let flavours mingle.
  6. Optionally, set curry aside until just before mealtime — even preparing it the day before if desired.
  7. When ready to prepare meal, heat frying pan with a little olive oil and add Asian greens, spring onions, cashews and corn.
  8. Cook for a couple of mins and then add cooked vegetables and prawns or protein to heat through.
  9. Pour curry sauce over and add fish sauce and chilli if using.
  10. Taste and add salt if needed.
  11. Serve topped with fresh coriander alongside your favourite grain.



 

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.