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Vegetarian Thai Green Curry

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A vegetarian version of Thailand’s popular curry, this lovely, creamy dish is lightly spiced, so it's mild enough for all the family to enjoy. ”

  • Prep:
  • Easy
  • Serves 4

How to make Vegetarian Thai Green Curry

1. Heat the olive oil in a wok or large frying pan. Fry the aubergine, then add in the onion, chilli, ginger and garlic.

2. Add in the broccoli, pak choi and green pepper, and fry for 2 minutes.

3. Mix the coconut milk and Thai green paste and add to the wok. Stir, add the lemongrass and lime leaves and leave to simmer over a low heat for at least 15 minutes or until ready to serve.

4. Season with Herbamare® Spicy seasoning salt.

Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.

 

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Ingredients

Vegetarian Thai Green Curry
  • Olive oil
  • 1 aubergine
  • 1 onion, chopped
  • 1 finger chilli, finely chopped
  • 1 piece of ginger, the size of a thumb, grated
  • 3 cloves of garlic, crushed
  • ½ broccoli
  • 1 pak choi (optional)
  • 1 green pepper
  • 400g coconut milk
  • 4 tbsp thai green curry paste
  • 6 kaffir lime leaves
  • 2 stalks of lemongrass
  • Freshly ground pepper
  • Herbamare® Spicy seasoning salt

Full of Goodness

  • Highly nutritious
  • Rich in fibre
  • Packed with vitamins

Popular with vegans and vegetarians, coconut milk is lactose and dairy free and is a good substitute for cow’s milk in curries and baking. Coconut milk and aubergines both contain several important B vitamins which help maintain healthy skin and support the nervous system.

 

 

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