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Simple Thai Green Curry
A traditional Thai curry
|
Serves |
3 |
|
Prep time |
5 minutes |
|
Cook time |
30 minutes |
Traditionally made with green chillies (hence the name), the addition of coconut milk gives it a sweet taste and balances out the spice. This vegan version of the classic dish makes a delicious, creamy curry and is best served with rice.
Ingredients
|
1 tbsp |
coconut milk |
| 2 tsps | Thai green curry paste |
| 400ml | coconut milk |
| 2 | garlic cloves, sliced |
| 1 | large brown onion, diced |
| 1 | green chilli, de-seeded and sliced |
| 1 | red pepper, de-seeded and sliced |
| 100g | tender-stem or frozen broccoli |
|
75g |
mangetout |
Method
- In a large wok, heat the coconut oil over a medium heat and add in the onions. Cook for 5 minutes, stir throughout. Add in the garlic and cook for another 5 minutes, once again, stir throughout.
- Spoon in two teaspoons of Thai green curry paste and stir until it has evenly coated the onion and garlic.
- Add in the chilli, red pepper, broccoli and mangetout. Stir and then fry for 2 minutes.
- Add in the coconut milk. Bring to the boil and then simmer on a low heat for 10-15 minutes or until the veg is cooked to your preferred consistency, stir occasionally.
- Once done, spoon the curry into a bowl and serve with rice.
Chef’s tips
If you are a meat eater, add diced chicken to this dish to make it just as delicious. Brown the chicken for a few minutes before adding the onions!