This spicy Thai-style vegetable curry will warm your insides on a chilly night.
The ingredient of Very green vegetable curry
- 1 tablespoon sunflower oil
- 3cm piece ginger, finely grated
- 1 lemongrass stalk, finely grated
- 2 garlic cloves, finely chopped
- 100g Thai green curry paste
- 400ml coconut milk
- 1 1/2 cups (375ml) Massel vegetable liquid stock
- 2 kaffir lime leaves (see note)
- 2 teaspoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 200g fried tofu (see note)
- 1/3 cup (65g) canned sliced water chestnuts, rinsed, drained
- 1/3 cup Thai basil leaves (see note)
- 300g fresh rice noodles
- 250g broccoli, cut into small florets
- 1 bunch baby bok choy, quartered
- 250g snow peas, trimmed
- 1 cup (80g) bean sprouts, trimmed
- 1/4 cup (35g) chopped salted peanuts
The instruction how to make Very green vegetable curry
- Heat oil in a large saucepan over medium heat. Add ginger, lemongrass and garlic, then cook, stirring, for 2-3 minutes until soft. Add paste and cook, stirring, for 1-2 minutes until fragrant. Add coconut milk and stock and stir to combine.
- Add kaffir lime leaves and simmer for 15-20 minutes until oil has separated from the top. Stir in sugar, lime juice, fish sauce and tofu. Check for seasoning and simmer for a further 2 minutes. Stir in the water chestnuts and most of the basil leaves.
- Cook noodles according to packet instructions. Drain. Cook broccoli and bok choy in boiling water for 2-3 minutes, adding the snow peas for the final minute until tender. Drain and refresh.
- Divide the vegetables and noodles among 4 serving bowls and ladle over the green curry. Serve with bean sprouts, peanuts and remaining basil leaves.
Nutritions of Very green vegetable curryfatContent: 516.479 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 22 grams protein