Thai Green Curry is mild, fragrant and light and this vegetarian version is bursting with goodness. Easily adapted to add chicken, beef or fish, it’s the perfect way to save money from ordering a takeaway.
Add 2 stalks Lemongrass, 4 Garlic clove, 4 Shallots, 15 g Fresh ginger, 2 Green chillies, 25 g Fresh coriander (cilantro), juice and zest of 2 Limes, 2 tablespoon Soy sauce and 4 tablespoon Water to a food processor.
Blend until a paste forms. You can also use a pestle and mortar if you don’t have a food processor.
Heat 1 tablespoon Olive oil in a pan and add 1 Butternut squash, 1 Sweet potato, 4 Shallots, 0.25 Red cabbage, 16 stalk Tenderstem broccoli and 8 Baby corn. Cook for 5 minutes.
Add the green curry paste and stir well.
Add 400 ml Light coconut milk, 2 Pak choi (bok choy), 80 g Mangetout (snow peas), 4 Spring onion (Scallion) and 150 g Edamame beans and simmer gently for 10 minutes.
Serve with rice and a squeeze of lime.
Notes
To get the most flavour from lemongrass, it needs to be bruised. Lay it on a chopping board and, using the blunt edge of a large knife, strike the stalk several times along the length.
Make this as mild or as spicy as you like. Make it spicier by adding extra chilli to the sauce, or milder by leaving it out completely and adding chilli flakes on top for those that want them.
You can make the paste ahead of time and keep it in an air tight container in the fridge for up to 3 days.
Add some extra texture with a sprinkling of crushed peanuts before serving.