Vegetarian Thai Green Curry
A great meat-free, fuss-free dinner option!
Recipe by: Tiffany Kate-Lyn Matthews
Serves: 4 – 6
Preparation time: 30 minutes
Cooking time: 15 – 20 minutes
Ingredients:
- For the green curry paste:
- 2 stalks lemongrass, roughly chopped & outer leaves removed
- 6 green chilies, deseeded
- 4 cloves garlic
- thumb-sized ginger, peeled & chopped
- ½ onion, chopped
- 2 Tbsp olive oil
- 1 Tbsp fish sauce
- 1 ½ tsp cumin
- handful fresh coriander
- zest & juice or 1 lime
- For the curry:
- 2 – 3 Tbsp green curry paste
- 1 tin coconut milk
- ½ cup vegetable stock
- 1 Tbsp fish sauce
- 2 Tbsp olive oil
- 1 cup baby corn
- 1 cup broccoli, cut into florets
- 150g sugar snap peas
- 1 red pepper, cut into chunks
- To serve:
- jasmine rice
- red chilies, sliced
- basil
- lime wedges
How To Make Thai Green Curry
- Start by preparing the curry paste, add all ingredients into a blender or food processor and blitz until a smooth paste is formed.
- Heat oil in a large wok or frying pan, add in curry paste and cook until fragrant, then add in coconut milk, fish sauce and vegetable stock allow this to come to a boil, then reduce the heat add in vegetables and allow this to simmer uncovered until the vegetables are tender but still firm.
- Serve with jasmine rice and top with fresh basil, sliced chilies and squeeze over some lime juice.