Thai Green Vegetable Curry
This one-pot Thai curry is big on flavour but low on effort, made in only 3 steps. It's a great way to use up any leftover veggies, just throw in whatever you have hanging around for an easy weeknight dinner.
Serves [4]
Ingredients
400 millilitres of water
2 vegetable stock cubes
1 tablespoon of coconut or vegetable oil
400 millilitres coconut milk
Mix of vegetables, sliced (head of broccoli including stem, handful of baby corn, 2 red peppers) – use what you have available to a similar quantity
300 grams edamame beans (substitute with green beans, runner beans or frozen peas)
120 grams Thai green curry paste
1 large handful of chopped coriander
1 thumb sized piece of ginger finely sliced into matchsticks
2 cloves of garlic choppedJuice of 1 lime
Method
Pour 400 millilitres of boiling water into a measuring jug with the stock cube and the finely chopped nori sheet, and put to one side.
Heat up a pan over a medium heat with the cooking oil and add the curry paste and ginger for a few seconds to let the aromas release, then add the garlic and sliced veg and sauté for a minute.
Add the vegetable stock, coconut milk, chopped coriander, half the lime juice and simmer for 5-10 minutes. Then add the edamame beans to the curry and heat for a couple of minutes until cooked.
To serve
Serve the curry with rice, topped with a few coriander leaves and a squeeze of lime. Chopped nuts are also great to add a crunch.
Food savvy tip
This delicious dish freezes really well. Planning and freezing meals helps to reduce: food waste; unexpected food purchases; and household food bills by up to £250 a year! For other ideas to make your own frozen ready meals check these out.
Recipe provided by Adam Stansbury, of the Plant Powered PT
