Prep time: 5 mins cook time: 15 mins
serves 4
Vegan Thai green curry with your favourite vegetables is easy to prepare and makes a perfect aromatic dinner staple on a busy weekday. It will impress your guests with vibrant colour and flavours.
Adapt the recipe by adding your favourite veg - apart from the ones I added you can try runner beans, courgettes, aubergines, sweet potatoes, bell peppers, baby corn or even petit pois.
4 – 6 Tbsp homemade Thai green curry paste
250 ml vegetable stock
1 can (400 ml) full fat coconut milk
1.5 tsp soy sauce
1.5 tsp rice vinegar
3 tsp cane (or dark) sugar
¼ tsp salt
6 kaffir lime leaves
1 heaped cup (250 ml) butternut squash, cubed
1 heaped cup (250 ml) carrots, sliced
1 cup cauliflower florets
1 cup broccoli florets
A good handful of snow peas
16 Thai basil leaves
A handful of fresh coriander, chopped to serve.
1. Add the curry paste to a pan over medium heat and cook down until it dries up (2-4 mins). Try not to inhale.
2. Add vegetable stock and coconut milk. Mix to dissolve the paste and bring to a boil.
3. Add soy sauce and rice vinegar, sugar and salt and mix. Add kaffir lime leaves.
4. Add butternut squash cut into bite-size chunks and carrots (or any harder vegetables) and cook for 5-7 mins.
5. Add cauliflower and broccoli and cook for 2 mins.
6. Add the snap snow peas (or any other soft veg like green peas, corn etc.) and cook for another minute - to retain their crunch.
7. Add Thai basil leaves, mix.
8. Top up with chopped coriander and serve immediately with jasmine rice.