- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 436
- Carbohydrate Content: 57g
- Fat Content: 17g
- Fiber Content: 3g
- Protein Content: 13g
- Saturated Fat Content: 7g
- Sodium Content: 0.1g
- Sugar Content: 5g
Vegan Thai green curry Recipe
Vegan Thai green curry is a Easy family curry recipe for 4 people, takes only 20 mins; recipe has baby potatoes, green beans and rapeseed oil.
Ingredients
- Coriander - small bunch coriander, chopped
- Garlic Clove - 1 garlic clove, finely sliced
- Cherry Tomatoes - 150g cherry tomatoes, halved
- Lime - 1 lime, zest pared in thick strips
- Rapeseed Oil - 1 tbsp rapeseed oil
- Coconut Milk - 400g can light coconut milk
- Green Beans - 100g green beans, trimmed and halved
- Tofu - 100g firm tofu, chopped into small cubes
- Thai Green Curry Paste - 1 tbsp Thai green curry paste (check the label to make sure it's vegetarian/ vegan)
- Jasmine Rice - 200g jasmine rice, cooked following pack instructions
- Sugar Snap Peas - 80g sugar snap peas, halved lengthways
- Baby Potatoes - 200g baby potatoes, halved
Instructions
- 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.