Recipe
Thai green curry
Recipe highlights
Total cooking time:
45 min
Servings:
1
Category:
Level 4 puréed dysphagia diet
Ingredients
330ml thai green curry sauce 1 jar.
100g minced chicken.
220g onions (diced).
100g mushrooms (chopped).
100g peppers (chopped).
3 tbsp oil.
1 tsp garlic (crushed).
7 scoops Nutilis Clear.
Mash 100g sweet potato.
50g cauliflower.
50ml coconut cream.
1 tbsp milk powder.
50g butter.
Salt and pepper.
5 scoops Nutilis Clear.
100ml coconut milk to serve.
2 scoops Nutilis Clear to thicken coconut milk.
Method
- Heat the oil in a pan, add the minced chicken and break up large lumps, add mushroom, onions, peppers and garlic. Cook for 5-10 minutes until chicken is sealed and browned.
- Pour over the jar of sauce, milk powder and simmer for 5-6 minutes, stirring occasionally and breaking up lumps.
- Add the thai curry sauce and reduce heat to simmer for 10-15 minutes.
- Place 4-5 spoonfuls of curry mixture into a blender and blend until smooth, may require a little longer to blend.
- Add 7 scoops of Nutilis Clear, blend for a further 20 seconds and leave to stand for 90 seconds.
- Method mash:
- Place water in a saucepan and add the sweet potato and cauliflower.
- Bring to the boil and simmer for 15 minutes.
- Place the sweet potato, cauliflower, water from cooking, milk powder, butter and coconut milk in blender and blend until smooth.
- Add 5 scoops of Nutilis Clear and leave to stand for 90 seconds.