Everyone loves a curry and this Vegetable Thai Curry recipe is amongst the tastiest around. It uses a homemade Thai Green Curry paste, which can’t be beaten for flavour.
This recipe is easily changed to include any veg or meat that you wish to add in.
Here’s what you’ll need to do.
Thai Green Vegetable Curry Recipe
For The Thai Green Curry Paste
1 stalk of lemongrass
2 spring onions
1 fresh green chilli
2 cloves of garlic
3cm fresh ginger
a small bunch of fresh coriander
½ teaspoon coriander seeds
1 tablespoon soy sauce
Making the paste is quite simple. Chop up the garlic and ginger and put them into the blender, next add the chopped spring onions, coriander and coriander seeds, followed by the tablespoon of soy sauce.
Before blending, slice the chilli in half and deseed it. Chop it up and add it in. Finally, remove the outer leaf of the lemongrass and discard, cut the remaining lemongrass in half, bash it wish the palm of your hand to release the aroma, chop it up and add it in.
Blend all of the ingredients together. Simple and it smells amazing too.
Vegetable Curry Ingredients (note that you can use any veg or even add a little chicken for this recipe)
- 100g Mange Tout
- 100g Baby Corn
- 1 Red Pepper
- 1 Green Pepper
- 1 Large Sweet
- 1 Carrot
- 1/2 fresh red chilli
- 1 tablespoon groundnut oil
- 1 tablespoon sesame oil
- 200Ml creamed coconut or coconut milk
- 200ml vegetable stock
- 1 lime
Pre-heat the oven to 190c.
Next, peel and chop the potato and carrot and boil for a few minutes. Drain these and leave to one side. Next, prepare your veg by slicing up the peppers and chilli. Leave the chilli to once side as this will be used to sprinkle on the curry once prepared.
Once you’ve done this, place the potato, carrot and peppers into a roasting dish and drizzle with some olive oil and put in the oven for around 30 minutes until soft and golden.
Next heat up your wok and when really hot add the groundnut and sesame oils, swirl them around, then add in the baby corn and your pre-prepared green curry paste. Stir-fry for about 30 seconds.
Finally, pour in the coconut milk and stock and add the mange tout, roasted potato, carrot and peppers, give it all a good stir, bring to the boil and cook for a few minutes. At this point, if you think it needs a little soy sauce then feel free to add some.
To finish off, take the lime and roll it between your hand and a hard surface; this will get the juices of the lime flowing. Cut the lime in half and squeeze the juice into the curry.
You can now serve with some basmati rice and enjoy.