Thai Green Veg Curry
I love the fresh flavours of Thai cuisine! This veggie green curry is so tasty with fragrant herbs and the crunch of the vegetables and creaminess of the coconut.
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For the curry paste
  1. 3 shallots, peeled
  2. 1 red chilli
  3. 1 clove garlic
  4. 4 kaffir lime leaves
  5. Juice of 1 lime
  6. 1 stick of lemongrass
  7. 1 tbsp. soy sauce (I use Braggs Aminos)
  8. 2 inch piece of ginger
  9. Generous handful of fresh coriander
For the curry
  1. 1 courgette
  2. 1 red onion
  3. 1 pack baby sweetcorn
  4. 1 red pepper
  5. 1 green pepper
  6. 100g mushrooms
  7. 100g fine green beans
  8. 1 can full fat coconut milk
  9. 1 tbsp. coconut oil
  1. Slice all the veg and set aside.
  2. Add all the ingredients for the curry paste into a food processor and blend until smooth.
  3. In a large frying pan or wok heat the coconut oil and add the curry paste and stir fry for 1 minute on a medium heat.
  4. Empty the coconut milk into the wok and stir until it is combined well with the paste.
  5. Bring to a simmer.
  6. Add all the vegetables to the wok and stir.
  7. Allow to cook for 5 minutes.
  8. You want the vegetables to be al dente so try to avoid over cooking.
  1. Serve the curry with white or brown basmati rice as it's healthier than long grain rice or with buckwheat noodles.
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