Green Thai Curry

Serves 4

For the curry paste:

½ large onion, roughly chopped

1 red chili, roughly chopped

1 garlic clove, roughly chopped

1 lemongrass stalk, bashed and roughly chopped

1 thumb-sized piece of ginger, peeled and roughly chopped

Handful of coriander (about 20g)

1 tsp cumin, ground

3 ½ tbsp coconut oil

For the curry:

2 red peppers, deseeded and cut into bite-sized chunks 

2 courgettes, halved lengthways and sliced into chunky half moons

Olive oil 

1 tbsp coconut oil 

2 x 400g tins of coconut milk 1 tbsp tamari 

Handful of mange tout (about 50g0

Handful of fresh coriander, chopped

Salt

Method:

  1. Preheat the oven to 240 degrees Celsius (fan at 220 degrees Celsius)
  2. Place all of the paste ingredients in a food processor and blitz until smooth.
  3. Place the peppers and courgettes into a baking tray with a pinch of salt and drizzle of olive oil. Roast for 10 minutes until they have lost their raw look but still have a slight crunch, then remove and leave to one side. 
  4. Next, place the coconut oil in a heavy-based pan over a medium heat. Once hot, add the curry paste and cook for 5 minutes until soft. Add the coconut milk and tamari and bring to the boil – then lower the heat and simmer for 5 minutes. Remove from the heat and blitz using a hand blender, then pass through a sieve to remove any unwanted bits (if needed). Place back onto a lower heat and add roasted veggies and mange tout and cook for a final 5 minutes. Try not to overcook the curry – the sauce only needs this short cooking time and there is a chance that it could form a layer of oil on the top if you cook it for longer and reduce it too much. 
  5. Sprinkle with some chopped coriander to serve. 

Source: Deliciously Ella, The Plant-Based Cookbook, Page 174/175

Share:

Facebook
Twitter
Pinterest
LinkedIn

Related Posts

Chopped Tuna ‘Mayo’ Salad

Ingredients: (serves 1)1 cup red cabbage1 medium carrot½ cup raw broccoli1 courgette/zucchini1 can shredded tuna in brine1 tsp mayonnaise1 tsp plain natural yoghurt1 tsp olive

Mediterranean Style grilled Tuna

Mediterranean Style grilled Tuna

Serves: 2 300g fresh tuna steak2 tablespoons olive oil1 teaspoon dried oregano1 clove garlic, gratedSalt and Pepper1 cup cherry tomatoesFresh basil and parsley, torn Make

Lemon and Fennel Salmon

Lemon and Fennel Salmon

Serves: 1 ½ fennel bulb120-150g salmon fillet1 teaspoon olive oil1 lemon1 teaspoon fresh thyme, choppedSalt and Pepper 1. Heat the oven to 200℃. 2. Prepare

For a better healthier lifestyle, subscribe to our newsletter packed with healthy recipe ideas and tips from our experts.