Experience the delightful flavors of this versatile Thai green curry. Delicious as it is for a satisfying vegetarian meal, or for those who prefer meat, add diced chicken fillet while frying the paste or stir in prawns towards the end of cooking. This dish is perfect for any time of year, offering a comforting and flavorful experience.
Serves 4
1 tbsp oil
2 tbsp Thai green curry paste
400ml coconut milk
350ml vegetable stock
1 red pepper, sliced
1 large potato, peeled and cubed
1 head of broccoli, broken into florets
200g mangetout, topped and tailed
1 red chilli, sliced
1 stalk lemongrass, finely sliced
Pinch of salt
Pinch of sugar
Salt & pepper, as needed
1 red chilli, sliced diagonally
Fresh coriander leaves, as needed
Preparation Time: 20 minutes. Cooking Time: 22 minutes.
1. Heat the oil in a large sauté pan or frying pan on the boiling plate, hotplate on boiling setting or induction hob on high.
2. Add the curry paste and fry off for a minute, stirring constantly.
3. Stir in the coconut milk and stock. Add the red pepper and potato cubes, stir and bring to the boil.
4. Transfer to a simmering plate or reduce the heat setting and simmer uncovered for 10 minutes until softening.
5. Stir in the broccoli, mangetout, chillies, lemongrass, salt and sugar and cover.
6. Simmer for a further 10-15 minutes or until the vegetables are tender. Taste and season if required.
6. Ladle into bowls and garnish with fresh coriander and slices of red chilli. Serve with rice.
