Thai Green Veggie Curry
Serves: 4
Ingredients
To make Thai Green Veggie Curry, you'll need:
- 2 tbsp. coconut oil or vegetable oil
- 2 garlic cloves, finely chopped
- 3 tsp. ginger, shredded
- 1 green chilli, finely chopped
- 1 tsp. ground cumin
- 5 ground peppercorns
- 1.5 tbsp. Thai green curry paste
- 400ml coconut milk
- 1 red onion
- 1 red bell pepper, thinly sliced
- 2 medium carrots, thinly sliced
- 200g mange tout
- 200g baby corn
- 2 stalks of lemongrass
- 3 fresh kaffir lime leaves shredded
- Salt to taste
- 800g cooked brown rice
Method
- Pop the uncooked rice in a pan with two thirds of the pan full of boiling water.
- Lower heat and cook for 40 minutes.
- Then drain and set aside.
- Pour the vegetable/coconut oil into a wok, and place over a high heat.
- When the oil is hot, stir-fry the garlic, ginger and green chilli, cumin, and peppercorns for 30 seconds.
- Mix in the Thai green paste and stir it for 30 seconds.
- Pour in the coconut milk and wait for it to bubble. This should take 3-5 minutes.
- Put in the red onion, red bell pepper, carrots, mange tout and baby corn for 2 minutes.
- Put in the lemongrass and kaffir lime leaves to give it a citrus flavour.
- Remove the lemongrass and kaffir leaves and season to taste just before you serve up this curry with some brown rice.
- Delicious!
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Nutritional Facts (Per Serving)
Calories 620 | Total fat 28g | Saturated Fat 15.1g | Carbohydrates 84g | Fibre 7.7g | Protein 12.6g
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