Thai Green Curry

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 🙂

Easy recipeEasy Gluten free Wheat free Freezable recipe
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Preparation time

Cook time

Total time

30

Cuisine

Thai

Meal

  • mains

Servings

4

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)

Instructions

Paste

  1. Blend all the ingredients in a high powered blender or food processor until smooth.

Curry

  1. 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.
  2. Add the coconut milk, stock, kaffir lime leaves and veg of your choice (leave out the ‘chicken pieces’ or tofu until the end).
  3. Bring to the boil then simmer until the veg are cooked to your taste.
  4. Taste the sauce and if necessary add more soy sauce, sugar or lime juice to balance the flavours.

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