Meghan Markle’s popular Thai coconut curry recipe is too easy to make at home

Meghan Markle regularly shares recipes from her kitchen ventures on her social media with her fans. One such favourite from her list of recipes is delicious Thai coconut curry. She had previously shared recipe of same on her lifestyle blog. Duchess of Sussex ran blog before she became a member of British Royal family.

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Talking about Thai coconut curry in her blog, Meghan Markle had written, “ warmth of a bite of coconut Thai curry, layered with a comforting richness and spike of ginger, does it for me every single time”. She also revealed that  recipe was Ella Woodward’s. She furr explained that one can add some chicken or any form of protein too. Take a look at delish Thai coconut curry recipe by Meghan Markle.

Meghan Markle’s Thai coconut curry recipe

Ingredients needed:

• One cup of brown basmati rice
• One cup of coconut milk
• One tin of chopped tomatoes
• One tablespoon of ginger, finely grated
• One cup of chilli flakes
• One cup of butternut squash
• Two aubergines
• Three tablespoons of chickpeas
• Brown miso paste
• Coriander as needed

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How to make Meghan Markle’s Thai coconut curry:

1. Preheat oven to 400°F
2. While oven gets warm, take a large saucepan
3. Pour coconut milk, chopped tomatoes, grated ginger, and chilli flakes into it
4. Season it with some salt and pepper as required
5. Let mixture heat until it all boils well
6. While mixture is heating, take butternut squash
7. Peel it and chop it into small pieces
8. Take aubergines and cut m into similar sized pieces
9. w, add se chopped vegetables to coconut milk mixture
10. Put this mixture in oven
11. Let it cook well
12. At this point, add coriander and chickpeas along with miso paste
13. Put pan in oven for 30 minutes
14. Serve yummy Thai coconut curry with rice

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te:

• leftovers can be stored in an air-tight container in refrigerator
• If one does t like chickpeas, n it can be avoided too
• If you like to substitute or add more vegetables n one can always opt for cauliflower, zucchini, and sweet potatoes

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