Vegan Thai Green Curry BOSHTV

Thai Green Curry

  • Super simple
  • 0:20 m
  • 25 ingredients

We were lucky enough to have Alex from Allplants in our studio. Alex & his bro JP are real plant-based pioneers. Full on restaurant quality meals - seriously, you'd never believe a heat-at-home meal could taste so good! Here's how you can make the Allplants Vegan Thai Green Curry recipe. The best kind of veggies food to cook after a long hard day and you just need to snuggle up in front of a movie and have a hit thai curry! YUMMO.

Serves: 4

Ingredients

For the paste

  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp tamari
  • 1 tsp lime juice
  • 3 shallots
  • 2 lemongrass stalks
  • 2 inches of galangal - minced
  • 2 inches of fresh ginger
  • 1 garlic clove - minced
  • 3 kaffir lime leaves
  • 2 finger chillies
  • Pinch of pepper
  • small bunch of basil
  • small bunch of coriander
  • small bunch of rocket

For the curry

  • 3 tbsp olive oil
  • 1 ½ x 400g cans of coconut milk

For the vegetables

  • 120g sprouting broccoli
  • 120g baby corn
  • 120g sugar snap peas
  • 120g water chestnuts
  • 120g carrots
  • 60g firm tofu - pressed, cubed & roasted for 15 mins
  • 180g chestnut mushrooms - halved

To serve

  • basmati rice
  • red chillies

Before you start

Food processor l Wok

Step 1

Make a paste

  • Finely chop the garlic, ginger, shallots, galangal, chillies and put all the paste ingredients in a food processor & whizz them up into a thick paste (you may need to use a bit of water to loose the paste up)

Ingredients

  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp tamari
  • 1 tsp lime juice
  • 3 shallots
  • 2 lemongrass stalks
  • 2 inches of galangal - minced
  • 2 inches of fresh ginger
  • 1 garlic clove - minced
  • 3 kaffir lime leaves
  • 2 finger chillies
  • Pinch of pepper
  • small bunch of basil
  • small bunch of coriander
  • small bunch of rocket

Step 2

Fry the paste

  • Warm the olive oil in a wok, add the paste, stir it round & release the aromas (your kitchen is going to smell heavenly!)

Ingredients

  • 3 tbsp olive oil

Step 3

Make the curry

  • Add the coconut milk, stir and cook it so the paste infuses into the milk, and you have a lovely lush green sauce

Ingredients

  • 1 ½ x 400g cans of coconut milk

Step 4

Adding veggies

  • Add the vegetables and cook them until they’re as soft (or as hard) as you like them (some people like their crunchier than others)

Ingredients

  • 120g sprouting broccoli
  • 120g baby corn
  • 120g sugar snap peas
  • 120g water chestnuts
  • 120g carrots
  • 60g firm tofu - pressed
  • cubed & roasted for 15 mins
  • 180g chestnut mushrooms - halved

Step 5

Time to serve

  • Serve over basmati, garnish with red chillies

Ingredients

  • basmati rice
  • red chillies