A meat-free Thai Green Curry ready in under two hours, full of authentic flavours that vegetarians will love.
- 1 hr 40
FOR THE PASTE
- 5ml cumin seeds
- 3ml mixed or black peppercorns
- 5ml coriander seeds
- 3 cardamom pods, crushed
- 4 long green chillies, vein and seeds removed (to taste)
- 5 garlic cloves, crushed
- 5-6cm ginger, thinly sliced
- 1 onion, quartered
- 2 stems lemongrass, thinly sliced
- 3ml shrimp paste or a few drops Thai fish sauce (optional)
- Thai lime leaves (optional)
FOR THE CURRY
- 15ml sunflower oil
- 2 x 400ml tins coconut cream
- 5ml brown sugar
- juice of 1 small lemon or lime
- 15ml soy sauce
- 150g broccoli
- 100g green beans, tops removed
- 150g sugar snap peas + extra
- 100g baby marrow, sliced
- basil or coriander
- 2 spring onions, thinly sliced
- basmati rice or rice noodles, to serve
- For the paste, heat the cumin, peppercorns, coriander and cardamom on medium until the seeds become fragrant. Toss
constantly to prevent burning. Remove from heat and leave to cool.
- Place all the dry-fried spices in a pestle and mortar (or a blender) and grind or blend until almost powdery. Add the rest of the paste ingredients and grind until a smooth paste forms. Set aside.
- For the curry, heat the oil on medium, add the curry paste and fry for about 3 minutes until fragrant. Add the coconut cream and bring to boil.
- Add the sugar, lemon or lime juice and soy sauce.
- Add the broccoli, beans, peas and baby marrow and simmer for about 15 minutes until the vegetables
become just tender and the sauce has thickened slightly (see tip). Garnish with basil or coriander leaves, spring onion and extra sugar snap peas. Serve with rice or noodles.
Thicken with a cornflour and water paste if necessary
Magazine issue date: June, 2015