4.9 from 18 votes
Vegetable Thai Green Curry
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.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
people
Calories:
361 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
For the paste:
- 2 talks lemongrass ends trimmed, bruised (see notes below) and roughly chopped
- 4 garlic clove
- 4 shallot peeled and chopped
- 15 g ginger peeled and chopped, fresh
- 2 green chili small
- 25 g cilantro stalks removed, fresh
- 2 lime 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 shallot diced
- 0.25 red cabbage small; shredded
- 16 talk Tenderstem broccoli
- 8 baby corn
- 2 pak choi sliced lengthways, aka bok choy
- 80 g mangetout aka snow peas
- 4 spring onion sliced, aka scallion
- 150 g edamame beans
- 400 ml coconut milk light
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 361
% 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.