Winter Thai Green Stir Fry

As the chill sets in and the days grow shorter, busy families need meals that are both comforting and simple to prepare. This recipe is perfect for those cold evenings when you want something warm, wholesome, and packed with good-for-you ingredients — without spending hours in the kitchen. It’s a delicious way to gather everyone around the table with minimal stress and maximum flavour.

Ingredients:

• 1 tbsp oil
• 1 medium onion, diced
• 1 medium gold kumara, peeled and cubed
• 1 medium carrot, thinly sliced
• 1/2 head of broccoli, cut into small florets
• 1 cup frozen peas
• ½ tsp salt
• 2–4 tbsp Thai green curry paste (adjust to taste)
• 200ml coconut milk
• 1 large chicken breast (approx. 300g) or 300g firm tofu, cubed
• ½ cup raw cashews
• Optional: serve with brown rice or quinoa

Directions

1. Preheat oven to 200°C (fan bake). Toss kumara with a little oil and salt. Spread on a tray and roast for 20–25 minutes, until golden and soft.
2. Meanwhile, heat 1 tbsp oil in a large pan or wok over medium heat.
   • If using chicken, season and cook for 5–6 min per side until golden and cooked through. Remove, rest briefly, and slice.
   • If using tofu, pan-fry the cubes in the same pan for 8–10 minutes, turning until crispy. Remove and set aside.
3. In the same pan, sauté onion for 2 minutes. Add carrot and broccoli, and stir-fry for 4–5 minutes. Add peas and salt, and cook for another 2 minutes.
4. Push veggies to the sides of the pan. In the centre, add curry paste and heat for 1 minute until fragrant. Pour in coconut milk and stir everything together to coat.
5. Return the cooked chicken or tofu to the pan, along with the roasted kumara. Toss everything together gently to combine and heat through.
6. Sprinkle cashews over the top. Serve warm on its own or with rice/quinoa if desired.

Notes

• This recipe is super versatile — swap in whatever veg is in season! Try asparagus and zucchini in summer, or pumpkin and spinach in autumn.
• This recipe is a delicious way to load up on colourful veggies — so important during winter to support immunity and energy.
• Start with 2 tbsp of curry paste and build from there — some brands are hotter than others!
• With kumara, peas, and broccoli, this dish is a great source of fibre to support gut health and keep your digestion running smoothly.
• Use chicken, prawns, tofu, tempeh, lentils, or chickpeas — whatever suits your household’s preferences and dietary needs.
• This stir-fry keeps well in the fridge for up to 3 days — perfect for leftovers or work lunches.
• No curry paste? Sub in 1 tsp each of grated ginger and garlic, a splash of soy sauce, and a little chilli for a simple, flavourful base.