Fertility Meal Plan

Better Than Takeaway Thai Curry

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes

This tasty curry is rich in antioxidants and omega 3 to support fertility. Use whatever vegetables you have at hand, just cut into roughly similar sized pieces. This dish can also be made with chicken. Cut 2 large free range or organic chicken fillets into thin slices and add at step 3 with the fish sauce and stock. For a vegetarian version, use firm tofu cut into cubes.

400ml can coconut milk (use a brand free from additives e.g. Thai Gold, widely available) 2 tsp red or green curry paste (use a good brand like Thai Gold)
2 tsp fish sauce
250ml vegetable stock (use stock powder or cube e.g. Marigold or Kallo added to water) Large handful broccoli florets
Large handful carrots, finely chopped into batons
Large handful sugar-snap / mangetout peas
Large handful beansprouts
2 large or 4 small salmon fillets, skinned and sliced
2 tbsp. cashew nuts, lightly toasted
2 tbsp. fresh coriander, finely chopped (optional)


  1. Place the coconut milk in a large saucepan or wok and heat up to near boiling
  2. Add the curry paste and cook for 3 minutes, stirring regularly
  3. Add the fish sauce and stock and cook for a further 2 minutes
  4. Add all the vegetables except the sugar-snap / mangetout peas and beansprouts and cook for a further 2 minutes
  5. Add the salmon pieces and sugar-snap / mangetout peas and cook for 3-4 minutes until fish is cooked through
  6. Stir in the beansprouts and cashew nuts, sprinkle with coriander and serve immediately with wholegrain noodles or wholegrain rice

in association with: