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

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