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EpiVegan's Thai Green Curry
Today we’re bringing you a vegan Thai Green Curry recipe from our good friend EpiVegan! This is such a delicious and healthy vegan recipe that’s a super fast veggie dish and easy to cook. It’s zesty, tasty and full of greens.
Simply put, all the pasta sauce ingredients into the blender, blitz until smooth then add to your cooked veggies. It’s that easy! Serve on a bed of rice or noodles of your choice. This is a perfect pick me up dish for any night of the week
To check out more of EpiVegan’s fantastic veggie recipes, head over to his website epivegan.com! All his plant based recipes are amazing and of course, vegan.
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- 3 large green chillies, de-seeded and roughly chopped
- 3 shallots, roughly chopped
- 5cm/2in piece of fresh ginger, peeled and grated
- 4 garlic cloves, crushed
- A small bunch of fresh coriander
- 1 small bunch Thai basil
- 1 lemongrass stalk, chopped
- 1 & ½ limes, grated zest and juice
- 1 tbsp coriander seeds, crushed
- 1 tsp ground cumin seeds
- 1 tsp black pepper
- 4 tsp light soy sauce
- 3 tbsp coconut oil
- 1 tsp salt
- ¾ cup coconut milk
- ¼ cup maple syrup
- 2 handfuls of broccoli
- Handful of green beans
- Handful of mangetout
To the blender, add the chillies, garlic, lime juice & zest, shallots, ginger, coriander, lemon grass, crushed coriander seeds, crushed cumin seeds, salt, Thai basil, coconut milk and pepper. Blend until smooth.
Add the coconut oil and soy sauce to a pan or wok on a medium heat.
When the pan is hot, add the broccoli, trimmed green beans and mangetout.
Lightly fry then add the maple syrup. Cook the veg down before adding the Thai green sauce.
Coat the veg and simmer to thicken for 10 minutes before serving with Thai rice, chopped coriander and a drizzle of coconut cream.