Thai food is one of the world's best, and nothing beats a creamy, fragrant and spicy bowl of goodness.
This easy vegetable green curry takes is ready in 20 minutes and easy to prepare with simple ingredients. It can even be made with whatever veggies you have available.
It's herbal ingredients like lime leaves that make it stand out from other curries
With the fresh aromatic ingredients used in South East Asian curries, I’ll always be an advocate of making the curry pastes from scratch because it’s not possible to capture that flavour in jars.
CURRY PASTE INGREDIENTS
- 2 shallots
- 4 garlic cloves
- Piece of ginger
- 2 stalks of lemongrass
- 4 green Thai chillies
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground white pepper
- Bunch of coriander
- 1 tsp salt
CURRY SAUCE INGREDIENTS
- 2 tsp sesame oil
- 400 ml coconut milk
- 6 kaffir lime leaves
- 1½-2 cups veggie stock
- 1 tbsp tamari or soy sauce
- Juice of half a lime
- 2 tsp sugar
- 50 g snap peas
- 100 g broccoli
- Cashews
METHOD
- In a food processor, combine all the paste ingredients until finely chopped.
- Heat up oil in a heavy-bottomed casserole dish on a low heat.
- Add curry paste to the hot oil and fry it off gently, for 10 minutes, stirring the entire time.
- Stir in coconut milk
- Finally add in the lime leaves and stock.
- Allow the sauce to come to a gentle simmer.
- Simmer for 10-15 minutes on a low heat.
- Cook the veggies in the simmering curry
- Season with soy sauce, lime juice and a touch of sugar.
- Divide the rice and curry to your jumbo coconut bowls. Top with cashews and extra coriander. Season with pepper to serve.
- Don't forget to use your sustainable cutlery and enjoy.
TOP TIP: I use a red pepper flakes to give the recipe some heat as I don’t usually have fresh chilis on hand. Use fresh Thai red or green chilis if you have them and want to add some heat to the recipe, otherwise skip those and the chili flakes.