Thai Green Vegetable Curry

Thai Green Curry.JPGThai Curry

Fresh, zingy and full of flavour - all you want in a curry.

This Thai curry is simple, healthy and fun to make. Its very wholesome and packed full of nutrients. Using green peas in this ups the protein and makes it even more delicious which is a win, win.

 

I know it looks really long and hard to make but I promise its not. The only things that takes time is the paste, but you can make that in advance.

Serves 4:

For the paste:

  • 2 small green chilies, deseeded* and chopped
  • 2 stalks of lemongrass, chopped
  • 2 tsp chopped ginger
  • 2 cloves of garlic, peeled
  • 1/2 green bell pepper, deseeded and roughly chopped
  • 1 tsp ground cumin
  • juice of 1/2 lemon or lime
  • 2 tbsp tamari or soy sauce

For the curry:

  • 1 red pepper, deseeded and chopped.
  • 1 large head of medium sized broccoli, chopped and end of stalk cut off
  • 1 butternut squash, peeled and chopped into bitesized pieces
  • 2 pak choi, chopped
  • 200g peas
  • 2 x 400ml tins of coconut milk
  • 400ml water
  • 1 tsp turmeric
  • juice of 1/2 lemon or lime
  • salt and pepper to taste
  • Rice, to serve
  • Coriander, to serve
Thai Veggie curry

In a blender add all the ingredients for the paste and blitz until a pastey mix has formed. Heat up some oil in a sauce pan and add the pastey mix. Stir over a medium heat. Add all the veg and mix for 5 minutes. Stir in the coconut milk, water and turmeric. Let it simmer half covered for 20-30 minutes. Season w/ salt and pepper. Stir in the lime or lemon juice and serve with rice.

*keep the seeds in if you prefer more heat.

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