Thai Green Curry
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.
2 people
10 minutes
10 minutes
Ingredients
- 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.
