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