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Thai Curry Scramble

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Serves 4

Ingredients

Thai Curry Scramble

  • 2 tablespoons grapeseed oil
  • 1 cup sliced white or red onions
  • 2 cups chopped red and/or yellow peppers
  • 2 tablespoons fine chop garlic
  • 1 cup large dice cooked potatoes
  • 2 cup blanched broccoli florets
  • 4 tablespoons Thai curry paste
  • 4 tablespoons coconut milk
  • 4 eggs, beaten lightly (option: substitute crumbled tofu for eggs to make this vegan)
  • ¼ cup fresh cilantro leaves

Thai Curry Paste

  • 1 stalk lemongrass, peeled, thin slice
  • 3 cloves garlic
  • 2 inch piece of fresh ginger root
  • ½ jalapeño pepper, seeded, minced
  • ½ cup basil
  • 1 cup cilantro
  • 1 teaspoon brown sugar
  • ½ cup coconut milk
  • 3 teaspoons fish sauce (option: substitute soy sauce for vegan)
  • 2 tablespoons lime juice
  • salt and pepper
  • 1 teaspoon coriander

Method

Thai Curry Scramble

  1. Heat a medium nonstick sauté pan, then add the grapeseed oil.
  2. Add onions, peppers and garlic and sauté for a few minutes until onions start to become translucent.
  3. Add potatoes and broccoli and continue to cook for two minutes.
  4. Fold in the Thai curry paste, eggs and coconut milk and stir ingredients around until eggs are cooked through, about 2 to 3 minutes.
  5. Serve over a bed of spinach for breakfast or lunch.

Thai Curry Paste

Combine all ingredients in a food processor. Can be stored in refrigerator for up to 2 weeks.