Thai Green Curry
Thai Green Curry
Posted on May 9, 2022

Made in under 30 minutes, this is a most delicious way to use coconut milk for a wholesome meal. Fresh, mild and flavourful, this will be a regular on your table soon!

INGREDIENTS: Serves 2

 

  • 2 tbsp sesame or vegetable oil
  • onion, finely chopped
  • cloves garlic, finely chopped
  • 1 tbsp Thai green curry paste
  • 3 cups diced mixed vegetables (mushrooms, carrots,
  • baby corn, zucchini etc)
  • 1 tbsp sugar
  • stalk lemongrass
  • Sea salt, to taste
  • 300 ml coconut milk
  • 1-2 Thai red chilies, chopped (optional)
  • Juice of 1 large lime
  • Few sprigs Thai basil, chopped

 

#ProTip:

Use vegetable stock instead of milk, coconut oil instead of ghee and skip the cheese for a vegan or dairy-free version. You can also prep ahead by chopping the vegetables prior to cooking and storing in the fridge


METHOD:

 

• Heat the oil in a wok or kadhai. Add onion and garlic and saute for a minute. Add Thai green curry paste, saute for 30 seconds.


• Increase heat, add vegetables and stir fry for 5-7 minutes. Then add coconut sugar and salt.


• Reduce heat and add in the coconut milk, lemongrass, chillies and chiffonaded basil. Simmer for 20 minutes or until done.


• Discard the lemongrass.


• Squeeze the juice of fresh lime over before serving.


• Serve with boiled rice.



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