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Prep 10 hours
Total 30 hours
Serves
US | Metric
Ingredients
For the Paste
  • 15 g Fresh Ginger rough chopped
  • 2 Lime Leaves
  • 2 Birds Eye Green Chillies
  • 2 Cloves Garlic
  • 20 g Coriander Stalks On
  • 20 g Basil Stalks On
  • 1 Banana Shallot rough Chopped
  • 2 Lemongrass Stalks, tough outer skin discarded rough chopped
  • 2 tbsps Gluten Free Fish Sauce
  • 3 tbsps Vegetable Oil (you might need a little extra to bring sauce together)
Curry
  • 2 Carrots peeled & chopped into rounds
  • 1 Medium Head Broccoli Rough chopped, I peeled the stalk & used as well
  • 2 Large Flat Mushrooms Sliced
  • 1 Red Pepper Chopped
  • 400 ml Can of Coconut Milk, Remove from can and just mix together cream & water using a fork
  • 400 ml Boiling Water
  • 1 Gluten Free Veggie Stock Cube
To serve
  • 3 Spring Onions Finely Chopped
  • 1 Birds Eye Chilli Finely Chopped
  • 15 g Fresh Basil & Fresh Coriander Leaves Torn
  • 1 Lime Cut into wedges
Thai Green Veggie Curry Thai Green Veggie Curry

Thai Green Veggie Curry

One Pot Gluten Free

A Perfect Winter Warming Fresh Fragrant Spicy Veggie Curry. I don't think a week goes by when I don't cook a curry for the family & this is a staple, if I cant find the lemongrass & Lime Leaves I buy one of those fresh Thai Green Curry Packets from the supermarket & add a shallot & basil that happened this week my packet had red not green chillies in its not a problem, if you can make it at home the sauce is so much tastier. I now am lucky to have a small Dualit Hand Food Blender I use for the paste which is perfect but before that I used a pestle & Mortar it does take more time but gives fab results too.


Pls don't be put off by the ingredient List the paste is simply blitzed together & making the curry could not be simpler. I have made the sauce thicker than traditional so it coats the veggies more its just how we like it at home. Hope you like it too.



Blitz together all of the Curry Paste ingredients until smooth with no lumps. You may need to add just a drizzle more oil. This does take about 3 minutes dependant on power of your blender


Place Curry Paste in a good non stick pan & gently fry off on low to medium heat for 5 minutes. Stirring occasionally


Add Coconut Milk, Boiling Water & Stock cube, Bring to the boil and add your chopped carrots & broccoli


Gently simmer for 10 minutes, the vegetables should still have a crunch & the sauce will thicken naturally, stir occasionally


Add Mushrooms & Red Peppers simmer for a further 2 minutes


Check seasoning add salt or fish sauce if required


Remove from heat & serve immediately with plain boiled or steamed rice.


To serve place in bowls and sprinkle over torn basil & coriander leaves, fresh chopped chillies & Spring onion.

Thai Green Veggie Curry Thai Green Veggie Curry

Thai Green Veggie Curry

One Pot Gluten Free

A Perfect Winter Warming Fresh Fragrant Spicy Veggie Curry. I don't think a week goes by when I don't cook a curry for the family & this is a staple, if I cant find the lemongrass & Lime Leaves I buy one of those fresh Thai Green Curry Packets from the supermarket & add a shallot & basil that happened this week my packet had red not green chillies in its not a problem, if you can make it at home the sauce is so much tastier. I now am lucky to have a small Dualit Hand Food Blender I use for the paste which is perfect but before that I used a pestle & Mortar it does take more time but gives fab results too.


Pls don't be put off by the ingredient List the paste is simply blitzed together & making the curry could not be simpler. I have made the sauce thicker than traditional so it coats the veggies more its just how we like it at home. Hope you like it too.


favorite
print
like
Prep 10 hours
Total 30 hours
Serves
US | Metric
Ingredients
For the Paste
  • 15 g Fresh Ginger rough chopped
  • 2 Lime Leaves
  • 2 Birds Eye Green Chillies
  • 2 Cloves Garlic
  • 20 g Coriander Stalks On
  • 20 g Basil Stalks On
  • 1 Banana Shallot rough Chopped
  • 2 Lemongrass Stalks, tough outer skin discarded rough chopped
  • 2 tbsps Gluten Free Fish Sauce
  • 3 tbsps Vegetable Oil (you might need a little extra to bring sauce together)
Curry
  • 2 Carrots peeled & chopped into rounds
  • 1 Medium Head Broccoli Rough chopped, I peeled the stalk & used as well
  • 2 Large Flat Mushrooms Sliced
  • 1 Red Pepper Chopped
  • 400 ml Can of Coconut Milk, Remove from can and just mix together cream & water using a fork
  • 400 ml Boiling Water
  • 1 Gluten Free Veggie Stock Cube
To serve
  • 3 Spring Onions Finely Chopped
  • 1 Birds Eye Chilli Finely Chopped
  • 15 g Fresh Basil & Fresh Coriander Leaves Torn
  • 1 Lime Cut into wedges

Blitz together all of the Curry Paste ingredients until smooth with no lumps. You may need to add just a drizzle more oil. This does take about 3 minutes dependant on power of your blender


Place Curry Paste in a good non stick pan & gently fry off on low to medium heat for 5 minutes. Stirring occasionally


Add Coconut Milk, Boiling Water & Stock cube, Bring to the boil and add your chopped carrots & broccoli


Gently simmer for 10 minutes, the vegetables should still have a crunch & the sauce will thicken naturally, stir occasionally


Add Mushrooms & Red Peppers simmer for a further 2 minutes


Check seasoning add salt or fish sauce if required


Remove from heat & serve immediately with plain boiled or steamed rice.


To serve place in bowls and sprinkle over torn basil & coriander leaves, fresh chopped chillies & Spring onion.