Vegan Thai Green Curry
As we move into autumn I’ve really been craving heartier, warming meals with big bowls of curries and stews becoming my nightly go-to’s. This vegan Thai green curry is mine and Matts new favourite though, it’s so full of flavour and you can make big batches of it so easily, so that you have great leftovers for busy days and work lunches. It’s made with a mix of garlic, onion, curry paste, coconut milk, lemon grass, tamari, fresh basil, red chilli, courgettes and baby corn, although you can chop and change the veg for whatever else you have in the fridge – mange tout works really well in here, as does wilted spinach. I serve it with rice, but it’s also great with quinoa or just on it’s own. Hope this cheers up your rainy Monday and can’t wait to hear what you all think of it…
2 garlic cloves
1 tablespoon of Thai green curry paste
400ml can of coconut milk
1 teaspoon of maple syrup
1 lemongrass stalk, bashed
1 tablespoon of tamari
Handful of fresh basil leaves, chopped
1 red chilli, chopped
Salt and pepper to taste
3 courgettes, cut into bite sized pieces
175g baby corn, cut into bite sized pieces
Squeeze of lemon juice
Start by chopping your onion and garlic and placing them in a pan over a medium heat with a drizzle of olive oil. Cook for 8-10 minutes until soft.
Once your onions are soft, spoon in your curry paste and stir well – cook for another few minutes before adding in your coconut milk. Bring the whole thing to the boil then add in your lemon grass, maple syrup, lemon juice, tamari, courgette and baby corn – reduce the temperature and let simmer for 25-30 minutes.
Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of chopped basil leaves, chilli, salt and pepper.