Thai Green Curry

Super simple
Super simple
Super simple
Super simple
0:20 m

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.

Start cooking ➞




For the paste

<item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tsp tamari<item-todo-done><item-todo-done>1 tsp lime juice<item-todo-done><item-todo-done>3 shallots<item-todo-done><item-todo-done>2 lemongrass stalks<item-todo-done><item-todo-done>2 inches of galangal - minced<item-todo-done><item-todo-done>2 inches of fresh ginger<item-todo-done><item-todo-done>1 garlic clove - minced<item-todo-done><item-todo-done>3 kaffir lime leaves<item-todo-done><item-todo-done>2 finger chillies<item-todo-done><item-todo-done> Pinch of pepper<item-todo-done><item-todo-done> small bunch of basil<item-todo-done><item-todo-done> small bunch of coriander<item-todo-done><item-todo-done> small bunch of rocket<item-todo-done>

For the curry

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 ½ x 400g cans of coconut milk<item-todo-done>

For the vegetables

<item-todo-done>120g sprouting broccoli<item-todo-done><item-todo-done>120g baby corn<item-todo-done><item-todo-done>120g sugar snap peas<item-todo-done><item-todo-done>120g water chestnuts<item-todo-done><item-todo-done>120g carrots<item-todo-done><item-todo-done>60g firm tofu - pressed, cubed & roasted for 15 mins<item-todo-done><item-todo-done>180g chestnut mushrooms - halved<item-todo-done>

To serve

<item-todo-done> basmati rice<item-todo-done><item-todo-done> red chillies<item-todo-done>

Before you start

Food processor l Wok

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)

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!)

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

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)

Time to serve

  • Serve over basmati, garnish with red chillies
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