Vegetable Thai Green Curry
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 people
-
Calories
361 kcal
-
Course
Main Course
-
Cuisine
Thai
Vegetable Thai Green Curry
Report
Thai Green Curry is mild, fragrant and light and this vegetarian version is bursting with goodness. Easily adapted to add chicken, beef or fish, it’s the perfect way to save money from ordering a takeaway.
Share:
Ingredients
For the paste:
- 2 talks lemongrass ends trimmed, bruised (see notes below) and roughly chopped
- 4 garlic clove
- 4 shallots peeled and chopped
- 15 g fresh ginger peeled and chopped
- 2 green chillies small
- 25 g fresh coriander (cilantro) stalks removed
- 2 limes (juice and zest only)
- 2 tablespoon soy sauce
- 4 tablespoon water
For the curry:
- 1 tablespoon olive oil
- 1 butternut squash small; peeled and cubed
- 1 sweet potato peeled and cubed
- 4 shallots diced
- 0.25 red cabbage small; shredded
- 16 talk Tenderstem broccoli
- 8 baby corn
- 2 Pak choi (bok choy) sliced lengthways
- 80 g Mangetout (snow peas)
- 4 Spring onion (Scallion) sliced
- 150 g edamame beans
- 400 ml light coconut milk
Instructions
- Add 2 stalks Lemongrass, 4 Garlic clove, 4 Shallots, 15 g Fresh ginger, 2 Green chillies, 25 g Fresh coriander (cilantro), juice and zest of 2 Limes, 2 tablespoon Soy sauce and 4 tablespoon Water to a food processor.
- Blend until a paste forms. You can also use a pestle and mortar if you don’t have a food processor.
- Heat 1 tablespoon Olive oil in a pan and add 1 Butternut squash, 1 Sweet potato, 4 Shallots, 0.25 Red cabbage, 16 stalk Tenderstem broccoli and 8 Baby corn. Cook for 5 minutes.
- Add the green curry paste and stir well.
- Add 400 ml Light coconut milk, 2 Pak choi (bok choy), 80 g Mangetout (snow peas), 4 Spring onion (Scallion) and 150 g Edamame beans and simmer gently for 10 minutes.
- Serve with rice and a squeeze of lime.
Notes
- To get the most flavour from lemongrass, it needs to be bruised. Lay it on a chopping board and, using the blunt edge of a large knife, strike the stalk several times along the length.
- Make this as mild or as spicy as you like. Make it spicier by adding extra chilli to the sauce, or milder by leaving it out completely and adding chilli flakes on top for those that want them.
- You can make the paste ahead of time and keep it in an air tight container in the fridge for up to 3 days.
- Add some extra texture with a sprinkling of crushed peanuts before serving.
Nutrition Information
Show Details
Serving
1portion (curry only)
Calories
361kcal
(18%)
Carbohydrates
55g
(18%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
563mg
(23%)
Potassium
1045mg
(30%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
11250IU
(225%)
Vitamin C
195.5mg
(217%)
Calcium
220mg
(22%)
Iron
6.3mg
(35%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1portion (curry only) | |
| Calories | 361kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 563mg | 23% |
| Potassium | 1045mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 11250IU | 225% |
| Vitamin C | 195.5mg | 217% |
| Calcium | 220mg | 22% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
Other Recipes
You'll Also Love
