Thai coconut curry recipe: How to make Meghan Markle’s favourite coconut curry

Meghan Markle, 38, is said to have wooed Prince Harry with her cooking skills when they first began dating. The former actress rose to fame in legal drama Suits but also used to run her own lifestyle blog – The Tig. While the Tig was closed ahead of Meghan and Harry’s wedding in 2018, a look at the archives reveals some of the sumptuous recipes Meghan shared before she became royal.

As well as sharing health and fashion tips Meghan regularly blogged about her travels including a memorable visit to Thailand.

According to Meghan, it was in Bangkok when her “love affair” with curry began.

The Duchess shared cook Ella Woodward’s coconut Thai curry recipe in homage to her love for “this soul satisfying dish.”

Writing on the Tig, Meghan said: “The warmth of a bite of coconut Thai curry, layered with a comforting richness and spike of ginger, does it for me every single time.”

“This recipe by UK foodie darling, Ella Woodward, hits the spot whether you are vegan or not.

“Simply add some chicken or protein of choice to make it a non-veggie dish, but truth be told, I think you’ll find this dish to be as satisfying as it is transportive. Like a passport on a plate.”

How to make Meghan Markle’s favourite coconut curry

Here’s Ella Woodward’s recipe as originally shared on The Tig.

Ingredients

1 cup(s) Brown Basmati Rice

1 cup(s) Coconut Milk

1 tin(s) Chopped Tomatoes

1 tbsp Ginger

1 cup(s) Chilli Flakes

1 cup(s) Butternut Squash

2 Aubergine

3 tbsp Chickpeas

Brown Miso Paste

Coriander

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Directions

Preheat the oven to 400°F (convection 350°F).

Put the coconut milk, canned tomatoes, grated ginger and chili into a large saucepan with a sprinkling of salt and pepper and allow it to heat until boiling.

As it heats up, peel the squash and cut both the squash and the eggplant into bite-size pieces.

Add these to the coconut and tomato in the pan.

Allow the mixture to cook for about 30 minutes in the oven, at which point add the cilantro and chickpeas to the pan with the miso and place the pan back in the oven for 30 minutes.

This will be ready when the squash is soft.

Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.

Tig Tip: If you don’t like chickpeas, you can leave these out.

You can also substitute any of the vegetables for other ones you have in the house; cauliflower, zucchini and sweet potatoes are all delicious.

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