Thai Green Curry
- Super simple
- 0:20 m
- 25 ingredients
We were lucky enough to have Alex from Allplants in our studio. Alex & his bro JP are real plant-based pioneers. Full on restaurant quality meals - seriously, you'd never believe a heat-at-home meal could taste so good! Here's how you can make the Allplants Vegan Thai Green Curry recipe. The best kind of veggies food to cook after a long hard day and you just need to snuggle up in front of a movie and have a hit thai curry! YUMMO.
Serves: 4
Ingredients
For the paste
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp tamari
- 1 tsp lime juice
- 3 shallots
- 2 lemongrass stalks
- 2 inches of galangal - minced
- 2 inches of fresh ginger
- 1 garlic clove - minced
- 3 kaffir lime leaves
- 2 finger chillies
- Pinch of pepper
- small bunch of basil
- small bunch of coriander
- small bunch of rocket
For the curry
- 3 tbsp olive oil
- 1 ½ x 400g cans of coconut milk
For the vegetables
- 120g sprouting broccoli
- 120g baby corn
- 120g sugar snap peas
- 120g water chestnuts
- 120g carrots
- 60g firm tofu - pressed, cubed & roasted for 15 mins
- 180g chestnut mushrooms - halved
To serve
- basmati rice
- red chillies
Before you start
Food processor l Wok
Step 1
Make a paste
- Finely chop the garlic, ginger, shallots, galangal, chillies and put all the paste ingredients in a food processor & whizz them up into a thick paste (you may need to use a bit of water to loose the paste up)
Ingredients
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp tamari
- 1 tsp lime juice
- 3 shallots
- 2 lemongrass stalks
- 2 inches of galangal - minced
- 2 inches of fresh ginger
- 1 garlic clove - minced
- 3 kaffir lime leaves
- 2 finger chillies
- Pinch of pepper
- small bunch of basil
- small bunch of coriander
- small bunch of rocket
Step 2
Fry the paste
- Warm the olive oil in a wok, add the paste, stir it round & release the aromas (your kitchen is going to smell heavenly!)
Ingredients
- 3 tbsp olive oil
Step 3
Make the curry
- Add the coconut milk, stir and cook it so the paste infuses into the milk, and you have a lovely lush green sauce
Ingredients
- 1 ½ x 400g cans of coconut milk
Step 4
Adding veggies
- Add the vegetables and cook them until they’re as soft (or as hard) as you like them (some people like their crunchier than others)
Ingredients
- 120g sprouting broccoli
- 120g baby corn
- 120g sugar snap peas
- 120g water chestnuts
- 120g carrots
- 60g firm tofu - pressed
- cubed & roasted for 15 mins
- 180g chestnut mushrooms - halved
Step 5
Time to serve
- Serve over basmati, garnish with red chillies
Ingredients
- basmati rice
- red chillies