Thai Green Curry
Thai Green CurryServes: 8 People Prep Time: 20 Minutes Cooking Time: 25 Minutes
Is there anything better than a delicious vegetable curry? And unlike a lot of store-bought curry pastes, this one is fish sauce free meaning it’s completely vegan.
Don’t be intimidated by the list of ingredients as the paste comes together in a flash. You can even make the paste ahead of time and store it in the fridge so you can whip up a spicy and flavourful meal in no time.
4-6 green chillies de-seeded and chopped
2 shallots chopped
5 cm piece of ginger peeled and grated
2 garlic cloves crushed
small bunch of coriander including stalks
2 lemongrass stalks chopped
zest and juice of 1 lime
8 kaffir lime leaves chopped
1 tbsp coriander seeds crushed
1 tsp ground cumin
1 tsp blackpeppercorns crushed
2 tsps Pureharvest Organic Tamari
1 large onion
1 large sweet potato chopped
2 zucchinis chopped
125 g baby corn halved
2 x 400ml tins of organic coconut milk
zest and juice of 1 lime (optional)
Place all paste ingredients in a food processor and blitz into a paste. (It can be made ahead of time but store it in the fridge until you are ready to use it).
Heat oil in a large saucepan, add onion and cook until soft. Stir in the curry paste and cook for about 1 minute.
Add sweet potato and cook, stirring, for a few minutes. Add the coconut milk and half a cup of water and bring to the boil. Reduce heat and allow to simmer for 10 minutes or until the sweet potato begins to soften.
Add zucchini and baby corn, cook for a further 5 minutes or until the vegetables are just cooked.
Add lime zest and juice if using, stir through and serve with fragrant rice and top with coriander.