Super Green Thai Langoustine Curry

Name: Super Green Thai Langoustine Curry
Cuisine: Thai
Ingredients: glug of vegetable or rapeseed oil; glug of vegetable or rapeseed oil; 1 white onion, finely chopped; ½ red onion, roughly chopped; 1 small green chilli, sliced; 3 garlic cloves, finely chopped; 1 cm fresh ginger, thinly sliced; 1 vegetable stock cube; 2 heaped tbsp Thai green curry paste; 1 heaped tsp runny honey; 2 x 400 ml tins coconut milk; 2 tbsp soy sauce; 24-30 cooked langoustines, peeled; 300 g jasmine rice; 1 tbsp sweet chilli sauce; a few good splashes fish sauce; 1 courgette, very thinly sliced; 4 big handfuls curly kale, roughly sliced; 2 limes, halved; 150 g broccoli, sliced; 4 spring onions, thinly sliced

Preparation info

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

When you’re feeling like you need a good boost of green veg in your life, this recipe is the business. Go crazy if you want and even throw in some mangetout; you can’t overdo it with the greens!

Ingredients

glug of vegetable or rapeseed oil
1 white onion, finely chopped
½ red onion

Asia
Thailand
Fish course
Pescatarian
South East Asia
Spicy

Method

Firstly, heat up your vegetable oil in a frying pan over a medium heat. Add your white and red onions, chilli, garlic and ginger and fry off for around ten minutes, until really soft and golden. Then turn the heat up a bit and add your vegetable stock cube, green curry paste and honey. Fry for another five minutes.

Keeping the heat at medium, add your coconut milk, soy sauce, fish sauce