Name: Thai Green Curry
Yield: Serves 3–4
Ingredients: 2 tbsp coconut oil, melted, sesame oil or mild olive oil; handful of fresh coriander (cilantro), chopped, to garnish; 1 × 400 g (14 oz) can coconut milk; 1 large head of broccoli, trimmed and cut into bite-size pieces; 2 pak choi, quartered then roughly chopped; 2 garlic cloves, crushed; 2–3 tbsp green vegan curry paste; 1 red onion, sliced; salt and freshly ground black pepper, to taste; juice of ½–1 lime; cooked basmati rice, to serve; handful of roasted cashews, to garnish

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Jars of both green and red vegan Thai curry pastes are widely available – I’ve used the green here for this fast and tasty curry. You can vary the recipe by using the red curry paste and including some different vegetables, such as carrot sticks, slices of red (bell) pepper and baby mushrooms, for a change.

Ingredients

2 tbsp coconut oil, melted, sesame oil or mild olive oil
1 red onion, sliced
2

Method

Heat the oil in a large saucepan or wok over a medium heat, add the onion and fry for 5 minutes until beginning to soften. Stir in the garlic and 2 tbsp curry paste (you can always add more later, to taste, if necessary) and cook for 1–2 minutes, then add the broccoli and pak choi and stir to coat i

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Thai Green Curry

Ingredients

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