GREEN THAI CURRY RECIPE RECIPES
THAI GREEN CURRY RECIPES - BBC GOOD FOOD
Get a taste of the Far East with these fragrant Thai green curries. Our recipes include a classic chicken version, plus veggie, vegan and healthier variations.
Provided by Good Food team
Number Of Ingredients 1
VEGAN THAI GREEN CURRY RECIPE - BBC GOOD FOOD
Get your kids helping out in the kitchen with this child-friendly vegan Thai green curry. With tofu and lots of veggies, it's full of flavour
Provided by Lulu Grimes
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
- Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.
- Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
- Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.
Nutrition Facts : Calories 436 calories, FatContent 17 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.1 milligram of sodium
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- Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
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From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
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