We hadn’t made a Thai Green Curry for ages. I’m not sure where the inspiration came from when we were in the supermarket, but we both fancied something relatively healthy, with lots of colourful veggies. (Standard procedure for us!). We decided to make a Vegetable Thai Green Curry, and rather than opt for tofu, we kept the recipe to pure vegetables.
I must admit, this recipe is slightly cheating, because we bought a pre-made Thai Green Curry paste. We wanted to make something that was relatively quick and easy, and that we could easily make a big batch of and freeze for a later date. I’m not entirely sure what goes into a Thai Green Curry mix, but we found a really tasty looking paste in Tesco – called, Flying Goose Green Curry Paste. We were easily able to add more of the paste based on the quantities of stock and coconut milk we were using.
There’s a lot of chopping of vegetables in this recipe, but once you have all the prep done, it’s easy to bring together. Also, you can easily adapt this recipe depending on how many portions you’d like to make, and by removing or substituting vegetables, you can really make it your own.
Ingredients (serves 10):
- 3 large onions, chopped
- 4 chillies, diced
- 4 cloves garlic, diced
- 1x butternut squash, cubed
- 3x peppers, chopped
- 2x carrots, sliced into thin strips
- 1x tender stem broccoli pack, each stem cut in half
- 1x pack baby corn
- 1x pack green beans (tips removed)
- 1x pack sugar snap peas
- 1x punnet mushrooms, quartered
- 3 heaped tbsp. Thai green curry paste
- 1x can coconut milk
- 500ml vegetable stock
- 5x kaffir lime leaves
- Fresh coriander to garnish
- Pre-heat your oven to 200 degrees. Add the butternut squash to a roasting tray, drizzle with oil and season with salt and pepper. Cook for 20-30 minutes, until slightly softened.
- Meanwhile, add a drop of oil to a large pan over a medium heat. Add your chopped onions and cook for 2-3 minutes, before adding your garlic and chilli. Cook for a further 1-2 minutes, turning the heat down slightly. Keep stirring to ensure the garlic doesn’t burn.
- Add the peppers and carrot and continue to cook on a lower heat for a further 5 minutes.
- Add the broccoli, baby corn, green beans, sugar snap peas and mushrooms. Cook for a further 5 minutes.
- Add the Thai green curry paste and stir well, ensuring a lot of the vegetables are coated. Add the coconut milk, vegetable stock and kaffir lime leaves. Stir once more and simmer for 20 minutes.
- Once the butternut squash is ready, remove from the oven and add to the simmering curry mixture.
- Check the curry mix regularly to ensure it doesn’t stick to the bottom of the pan.
- Serve with basmati rice and fresh coriander. Be careful to remove the kaffir lime leaves as you serve.