Thai Green Curry

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
1 onion, finely chopped
4 cloves garlic, finely chopped
1 tbsp Thai green curry paste
3 cups diced mixed vegetables (mushrooms, carrots,
baby corn, zucchini etc)
1 tbsp sugar
1 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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