VEGAN THAI GREEN CURRY
Servings Prep Time
4 20
Cook Time
45
Servings Prep Time
4 20
Cook Time
45
Ingredients
  • 3 tbsp / 45 ml neutral tasting oil (I used rice bran)
  • 400 ml / 14 oz full fat coconut milk (from a tin)
  • 6 fresh Makrut (previously known as Kaffir) lime leaves
  • 360-480 ml / 1½-2 cups veggie stock (or water)
  • 1 tbsp tamari or soy sauce OR vegan fish sauce*, more to taste
  • Juice of half a lime
  • approx. 2 tsp sugar (I used coconut sugar), adjust to taste
  • ½ small butternut squash or a sweet potato, cubed
  • a small aubergine / eggplant, cubed
  • 50 g / 1.5 oz sugar snap peas, sliced on the diagonal
  • 100 g / 3.5 oz tenderstem broccoli
  • a handful of bean sprouts, blanched
Instructions
  1. In a food processor, combine all the paste ingredients until finely chopped.
  2. Heat up oil in a heavy-bottomed casserole dish on low heat.
  3. Add curry paste to the hot oil and fry it off gently, for 10 minutes, stirring the entire time.
  4. Stir in coconut milk (you can use low-fat coconut milk if you want the curry to be skinnier).
  5. Finally, add in the lime leaves and stock (or water). Start off with 360 ml / 1½ cups of stock and add more to achieve the desired consistency. Traditionally this curry sauce is fairly thin and soupy inconsistency.
  6. Allow the sauce to come to a gentle simmer. Simmer for 10-15 minutes on low heat.
  7. Season with tamari (soy sauce or vegan fish sauce), lime juice and a touch of sugar (if needed). If you can, allow the curry flavors to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking the vegetables until just before serving.
  8. In terms of the veggies, you could simply cook them in the simmering curry, but that gives you less control over the ‘doneness’ of the individual elements and it affects the color of the green veggies. I personally prefer to bake the butternut squash and aubergine in the oven and to steam, the sugar snaps peas and broccoli. I baked the butternut squash and aubergine in a 210° C / 410° F (190° C / 375° F with fan) oven for about 20 minutes (turning them once, after 10 minutes) after coating them in a bit of olive oil. I steamed my sugar snap peas for 2 minutes and tender stem broccoli for 5 minutes.
  9. Serve on top of plain jasmine rice garnished with blanched bean sprouts and fresh coriander.