Quick and Easy Vegan Thai Green Curry
Inspired by Thai Green Curry recipes, I’ve made a simple version with accessible ingredients from the supermarket (in the U.K) which is vegan friendly. There are so many recipe creators that make authentic green curry pastes, so if you’re wanting to go the extra mile, check out some of their work! This recipe is focusing on QUICK and EASY ingredients.
What’s in this Green Curry?
Thai Green Curry Paste- You can make this by hand if you want to, there’s loads of authentic recipes online that will give you a much better flavour than shop bought. But for todays recipe we’re keeping it simple and using a veggie friendly paste from Blue Dragon.
Coconut Milk- This gives the curry a delicious creamy and rich flavour as well as being the main body for creamy sauce.
Ginger and Garlic- These two ingredients marry together to give a delicious base. If you want a hotter curry add in a chopped red or green chilli to the mix.
Lime- This is an important ingredient to the curry, it gives it zest and so much flavour. You need the acidity to slice against the richness of the sauce.
Easy Vegan Thai Green Curry
- 1 white onion
- 4 cloves garlic
- Thumb sized piece of ginger
- 3 red peppers
- 150 g tenderstem
- 150 g green beans
- 400 ml full fat coconut milk
- 50 g Thai green curry paste blue Dragon pot was vegan friendly
- 1 tsp chilli flakes
- 2 spring onions finely chopped
- Squeeze of 1/2 lime
- 2 portions of jasmine rice around 180g
- Start by finely dicing the white onion and add to a pot with a generous glug of olive oil
- Whilst the onion fries on a low heat finely chop the ginger and garlic, adding to the pot follower by the chopped pepper
- Wash the rice then add to a pot, add water, I follow the rule of having the water cover the rice with about the thickness of your finger pad extra - this makes the perfect fluffy rice
- Once the garlic has fried off add the green curry paste with a splash of water, stir together then add in the full fat coconut milk, bring to a low simmer adding in the green beans and tenderstem, pop the lid on and leave for a further 5 minutes
- Check the rice has cooked, take off the heat then garnish the curry with the juice of 1/2 lime, chilli flakes and chopped spring onion, don't forget to season with salt!