Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of time. Either way, it's delicious :)
Ingredients:
Paste
Alternatively you can use 4 tsp of vegan Thai green curry paste (eg Blue Dragon) instead for a quick version
- Handful coriander
- 2 sticks lemongrass, outer layer and ends removed then roughly chopped
- 2 shallots or 1 onion, peeled and roughly chopped
- 2 cloves garlic, peeled
- 5cm of galangal or ginger, peeled
- Juice of 1 lime
- 3 green Bird's eye chilli (or use any chilli of your choice)
- 2 tsp brown sugar
- 2 tbsp rapeseed oil
Curry
- 1 tbsp soy sauce
- 1 x 400ml tin coconut milk
- 200ml vegan stock
- 6 kaffir lime leaves
Choose at least 3 of the following veg options:
- Handful of baby corn, sliced in half lengthways
- ½ head of broccoli, broken into bite-sized chunks
- Handful of water chestnuts
- 3 medium carrots, diced
- 1 aubergine, cubed and roasted
- 2 sweet potato, cubed and roasted
- 200g mangetout
- 100g green beans, trimmed and halved
- 200g mushrooms, halved
- 2 handfuls vegan 'chicken' pieces or tofu (cubed), fried on either side (at the end if using this option)
- Decorate with Thai basil (ideally) or regular basil, fresh coriander and fresh chilli
- Serve with Thai sticky rice or jasmine rice, lime wedges and vegan Thai crackers (eg Sainsbury's)
Method:
Paste
- Blend all the ingredients in a high powered blender or food processor until smooth.
Curry
- Heat a little oil in a wok or large frying pan, on a low-medium heat then add the paste. Cook for 5 minutes, stirring occasionally.
- Add the coconut milk, stock, kaffir lime leaves and veg of your choice (leave out the 'chicken pieces' or tofu until the end).
- Bring to the boil then simmer until the veg are cooked to your taste.
- Taste the sauce and if necessary add more soy sauce, sugar or lime juice to balance the flavours.
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