Thai Green Curry
RECIPE OVERVIEW
This takes less than 20 minutes to pull together, plus you can adapt it to use any veg you like or whatever you have on hand.
Ingredients
Serves: 2 people
-
1
head
Broccoli
cut into bite-sized florets -
400
ml
Coconut Milk
-
3
cloves
Garlic
roughly chopped -
1
tbsp
Ground Coriander
-
1
tbsp
Ground Cumin
-
1
tbsp
Honey
-
1
-
Red Pepper
finely chopped -
4
tbsp
Soy Sauce
-
1
-
SuperValu Courgette
finely chopped -
1
bunch
SuperValu Fresh Basil
stems only -
1
bunch
SuperValu Fresh Coriander
stems only -
1
stick
SuperValu Fresh Ginger
(thumb-sized) peeled and chopped -
2
-
SuperValu Green Chilli
deseeded and chopped -
2
-
SuperValu Limes
juice only -
2
tbsp
SuperValu Oil
-
1
bunch
SuperValu Scallions
finely chopped, including the green tops -
100
g
SuperValu Sugar Snap Peas
To Serve
-
3
-
SuperValu Bean Sprouts
-
1
tbsp
SuperValu Goodness Cashew Nuts
or peanuts
Method
- First make your curry paste. Place the garlic chillies, ginger, basil and coriander stems, lime juice, soy sauce, honey, ground coriander and ground cumin in a blender and blitz together into a paste. You may need to add a bit of the coconut milk to help it blend.
- Heat the oil in a large pan set over a medium heat, then add all the vegetables (reserve some of the spring onions to garnish) and fry for 5 minutes. Add the curry paste and cook for 2 minutes, stirring regularly. Add the coconut milk and cook for a further 5 minutes.
- To plate up, top with the reserved spring onions beansprouts, a few torn coriander and basil leaves and some crushed nuts.
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