VEGAN THAI GREEN CURRY
Full of spice, creamy coconut milk and crunchy veg, Thai green curry has been a firm favourite of mine for many years.
prep time 15 mins total time 30-45 mins serves 4
thai green curry paste
- 1 red onion
- 2-4 chillies
- 5 garlic cloves
- Thumb of ginger
- 8 kaffir lime leaves
- Juice of a lime
- 1 tsp lemongrass
- 2 tsp coriander
- 2 tsp cumin
- Handful fresh coriander
- Salt and pepper
- 1 red pepper
- Handful of mushrooms
- Block (400g) of tofu
- Coconut oil
- 2 tbsp thai green curry paste
- Half head of broccoli
- 500ml veg stock
- 400ml tin coconut milk
- Drain and press the tofu. Put your rice on to cook.
- Roughly chop the onion, chilli, garlic and ginger and add to a food processor/blender along with the rest of the ingredients. Blend until smooth.
- When totally blended, add into a recycled jar.
- Chop up the mushrooms and tofu.
- Add a knob of coconut oil into a pan over medium heat and add 2 tbsp of the curry paste you just prepared. Stir fry for a couple of minutes until the aroma fills the room.
- Add the tofu and mushrooms and fry for five minutes. Add a splash of water if needed.
- Meanwhile, chop up the pepper, broccoli and prepare the vegetable stock.
- Add in the pepper and stir fry for a few more minutes.
- Pour in the coconut milk, vegetable stock and broccoli. Stir everything together and bring to a boil. Once boiling, turn down to a simmer for 10 minutes.
- Serve with rice and top with coriander, a squeeze of lime and some soy sauce or tamari.
- Keep the paste stored in the fridge for a few more batches of curry, or use as a base to a stir fry.
- For a stir fry, use only half a tin of coconut milk and no vegetable stock, and stir fry the paste, veg and tofu together.
- We also often serve this over noodles instead of rice.