Easy family curry recipe for 4 people, takes only 20 mins; recipe has baby potatoes, green beans, rapeseed oil, garlic clove, thai green curry paste, coconut milk, lime, sugar snap peas, cherry tomatoes, tofu, coriander and jasmine rice.
Vegan Thai green curry
Course: Easy family curry
Servings
4
servings
Prep time
10 mins
Ingredients
- Baby Potatoes: 200g baby potatoes, halved
- Green Beans: 100g green beans, trimmed and halved
- Rapeseed Oil: 1 tbsp rapeseed oil
- Garlic Clove: 1 garlic clove, finely sliced
- Thai Green Curry Paste: 1 tbsp Thai green curry paste (check the label to make sure it's vegetarian/ vegan)
- Coconut Milk: 400g can light coconut milk
- Lime: 1 lime, zest pared in thick strips
- Sugar Snap Peas: 80g sugar snap peas, halved lengthways
- Cherry Tomatoes: 150g cherry tomatoes, halved
- Tofu: 100g firm tofu, chopped into small cubes
- Coriander: small bunch coriander, chopped
- Jasmine Rice: 200g jasmine rice, cooked following pack instructions
Directions
- 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 awokor 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.
