Thai Green Vegetable Curry
Easy
20mins
4
Gluten Free
Thai Green Vegetable Curry
Rated 3.3 stars by 8 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 4 tbsp vegetable oil
- 2 shallots or ½ brown onion
- 2 cloves of garlic, peeled and grated or 1 tsp of minced garlic
- A thumb size piece of ginger, peeled and grated
- 4 tbsp Gewürzhaus Green Curry blend
- 1 tbsp fish sauce
- 2 tsp raw sugar or coconut sugar
- 400ml coconut milk
- 1 cup vegetable stock
- 1 lemongrass stalk, trimmed and split in half
- 6 fresh makrut lime leaves (optional)
- Aubergine, sweet potato, broccolini, mushrooms or any vegetables you have on hand
- Unsalted roasted cashew nuts
- Steamed basmati or jasmine rice
- Finely chopped coriander leaves
-
Juice of ½ lime
To serve
Directions
Heat oil in a wok or deep-sided frying pan on a medium heat. Add the shallots or brown onion, garlic and ginger and cook for 2-3 minutes. Add the spice and cook for another minute or so, being careful not to burn it.
Add the fish sauce, sugar, coconut milk, stock, lemongrass and lime leaves (this is optional) and stir until all the ingredients are well combined.
Bring the heat to low. Add the sweet potato and aubergine, (and mushrooms, if using) stir well, cover with a lid and simmer for 10 minutes. If they are still too firm, cook for another few minutes.
When the aubergine and sweet potato are nearly done, add the broccolini and cook for 2-3 minutes. They should still have a bite to them.
Add the red peppers and turn the heat off. Check the seasoning and add a splash more fish sauce if needed and a good squeeze of lime. Cover with a lid and let it rest for 2-3 minutes.
Sprinkle a small handful of cashews on the dish and serve immediately with rice, chopped coriander and more lime if needed.
