Thai green curry
This spicy, garlicky curry is deliciously rich and filled with any leftover vegetables you have - serve with brown rice and lemon wedges
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 aubergine, cut into chunks
2 courgettes, cut into chunks
handful of cherry tomatoes, halved
300g green beans
300g tenderstem broccoli
1 tin of coconut milk
150ml vegetable stock or water
1 tbsp soy sauce
1 tbsp fish sauce
lime wedges
fresh coriander leaves
brown basmati rice
For the paste:
4 garlic cloves, peeled
1 onion, roughly chopped
small handful of fresh coriander
small handful of basil
2 small green chillies, deseeded
thumb of ginger, peeled
2 lemongrass stalks, outer leaves removed and tops trimmed
1 tsp ground coriander
1 tsp ground cumin
juice and zest of 1 lime
sea saltÂ
Method
Make the paste by placing all the ingredients in a food processor and blitzing until smooth.
Heat a large frying pan or casserole to medium-high on the hob. Add the paste, stirring it around the pan. Splash a little water into the pan if it becomes to dry or the paste starts to stick.
After five minutes, add the coconut milk, stock, aubergines and courgette. Bring to a simmer and cook for around 10 minutes.
Add the tomatoes, beans and tenderstem broccoli. Cook for a further eight minutes until the beans and broccoli are tender.
Add the soy sauce and fish sauce and let simmer for another minute or two.
Serve with brown rice, lemon wedges and fresh coriander leaves.
