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.
Ingredients
- 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
Garnish with:
- 1 tsp chilli flakes
- 2 spring onions finely chopped
- Squeeze of 1/2 lime
- 2 portions of jasmine rice around 180g
Instructions
- 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!
Notes
Keep an eye out when buying Thai Green Curry Paste as they sometimes have fish in the ingredients list. I used Blue Dragon Pods as they're veggie friendly.
Bulk out the recipe - you can add vegan chicken, quorn or tofu pieces to this to add protein and bulk out the reicipe.