Yellow Okra Coconut Curry

Ooh, i truly love Thai Currys, i mean... who doesn't? ;)

I would leave every Indian Curry standing for a lovely yellow Thai Curry. What's your favourite Curry?

I you haven't ever had okra (also called ladyfingers or bhindi) you should know that they taste most alike green beans and if cooked for too long, they start to ooze a slimy liquid which is good for thickening. Also Okra is rich in fibre (~5g per 100g), in antioxidants and in Vitamin C (36mg per 100g). Moreover It's supposed to be really soothing for the enteric flora and super low in calories. 

A superfood, indeed! :)

 

ingredients:

- 500g Okra

- about 10 cherry tomatoes

- 50g fresh or desiccated coconut

- 2 med. sized onions

- 2 cloves of garlic

- small piece of ginger

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1 tsp tumeric

- 1 1/2 tsp Paprika ground

- 1/2 tsp Cayenne pepper

salt, pepper

- 1 tin of unsweetend coconut milk

(optional: a few prawns for decorating 

 & desiccated coconut to coat the prawns with)

method:

- Cut the okras into about 4cm long pieces

- Cut the onions into small cubes

- Cut the ginger and garlic into tiiiiiny little cubes

- Heat up some oil in a pan, add the onions and stir, until they start to brown

- Add ginger & garlic

-Add all the lovely spices, the okras and the coconut and let them roast over moderate heat for about 3 minutes.

- Add the coconut milk and the tomatoes

- Let the whole meal simmer for ~ 20 minutes or until the okras are soft

(Meanwhile, roll the prawns in desiccated coconut  and start to fry them, 2 minutes before you plan to serve, in plenty of oil.)

I recommend serving the meal with a mixture out of brown and wild rice. :)