Thai green vegetable curry

Prep: 20 mins
Cook: 40 mins
Thai green vegetable curry

For the curry sauce base

100ml vegetable oil

200g onions, chopped

15g fresh ginger, chopped

15g garlic, peeled and chopped

20g lemongrass, chopped

100g Thai green curry paste

800ml chicken stock, or vegetable stock

400ml coconut milk

150ml double cream

For the curry vegetables

200ml oil

100g baby sweet corn, cut lengthways

1 head bok choy, leaves separated

100g red peppers

100g carrots, chopped

100g mange tout, cut in half

100g green beans, trimmed and blanched

100g broccoli florets, blanched

50g shiitake mushrooms, sliced

50g oyster mushrooms, quartered

50g bean sprouts

50g baby spinach

30g coriander, roughly chopped

1 tbsp corn flour, mixed with water to form a paste

Making the curry base: Pour the oil into a pan and set over medium-high heat. Throw in the onion, ginger, garlic and lemongrass and fry for about 2 or 3 minutes. Add the curry paste and fry for another minute. Pour in the stock then simmer for about 5 minutes.

Mix in the coconut milk and the double cream. Bring to the boil then transfer into a large bowl. Blend until smooth and season with salt and pepper.

Making the curry vegetables: Pour the oil into a pan then place over medium heat. Add the vegetables and fry until soft. Stir in the curry base then simmer for about 10 to 12 minutes. If the curry is too runny, add the corn flour and water paste to thicken. Mix in the coriander.

Divide into 4 bowls and serve alongside steamed jasmine rice. 

Serves
4

Preparation Time
20 minutes

Cooking Time
40 minutes

Main ingredients
Vegetables, Rice

Recipe Type
Dinner, Easy, Entertaining, Family Dinners, One Pot, Curry, Vegetarian

Cuisine
Thai

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