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Thai green vegetable curry

  • 4servings
  • 40minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, E
MineralsZinc, Copper, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 ml vegetable oil

  2. 200 g onions , chopped

  3. 15 g fresh ginger , chopped

  4. 15 g garlic , peeled and chopped

  5. 20 g lemongrass , chopped

  6. 100 g Thai green curry paste

  7. 800 ml chicken stock , or vegetable stock

  8. 400 ml coconut milk

  9. 150 ml double cream

  10. 200 ml oil

  11. 100 g baby sweetcorn , cut lengthways

  12. 1 head bok choy , leaves separated

  13. 100 g red peppers

  14. 100 g carrots , chopped

  15. 100 g mangetout , cut in half

  16. 100 g green beans , trimmed and blanched

  17. 100 g broccoli florets , blanched

  18. 50 g shiitake mushrooms , sliced

  19. 50 g oyster mushrooms , quatered

  20. 50 g bean sprouts

  21. 50 g baby spinach

  22. 30 g coriander , roughly chopped

  23. 1 tbsp cornflour , mixed with water to form a paste

Instructions Jump to Ingredients ↑

  1. For the curry base : heat the oil in a pan and fry the onion, ginger, garlic and lemon grass for 2-3 minutes. Stir in the curry paste fry for one minute, then stir in the stock and bring to a simmer for five minutes.

  2. Add the coconut milk and double cream and bring to the boil. Take off the heat and blend to a smooth consistency, correcting the seasoning with salt and pepper if needed.

  3. For the curry vegetables : heat the oil in a pan and fry the vegetables for 4-5 minutes, or until tender, then add to the curry base and simmer for 10-12 minutes. Stir in the slackened cornflour to thicken the curry, if necessary. Add the coriander.

  4. Spoon the curry into bowls and serve with steamed jasmine rice.

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