***This recipe is in English***
Your training does not end when you finish your performance. Adequate recovery is essential for repair and adaptation. Andreas Leertouwer, nutritionist at Codarts Student Life programme, will regularly publish tasty recipes to reboost your energy and help to become a sustainable artist. Student Life is a high quality student support programme, that enables you to realise your full potential and have a successful and joyful study career. Student Life offers guidance and care in areas relating to performance enhancement, personal development, injury prevention and general well-being.
This is a wonderful vegetarian and mild thai curry from the south region of the country. If wanted , you can serve a bowl of whole grain rice along the curry and serve a boiled or fried egg for extra protein.
A serving of 100 gram curry will contain around 312,5 kcal.
The fresh herbs add extra vitamins and minerals and give great taste to this dish!
Very easy to make!
-4 shallots (finley cut or in half moon shape)
-100 gr cashew nuts (quicly baked in oven or in a skillet until light brown)
-1 or 2 tea spoon(s) red thai curry paste
-400 gr potatoes
-1 stem lemon grass (finley cut in rings)
-1 can tomato cubes
-6 dl boiling water
-200 gr corn from a can
-4 stems of celery
-2 lime leaves
-1 spoon light soy sauce
-1 tea spoon thai fish sauce (nam pla)
– spring onions and fresh herbs (like koriander leaves)
-Heat some oil in a (heavy) pan,add cashews and red curry paste heat and stir for 1 minute and add potatoes,tomatoes,lemon grass and the boiling water.
-Bring to a boil, lower the heat and let it cook for 15-20 minutes,until the potaoes are done.
-Add corn,cellery,lime leaves,soy sauce,fish sauce in the pan and let it cook for 5 more minutes (no longer)
-Serve on a plate or in a bowl with the spring onion, fresh herbs (and rice and egg if wanted)