This healthy, vegetarian Thai green curry is perfect. It includes my fave veggies including tender stem broccoli, baby sweetcorn and carrots. It is fragrant, simple to make and full of flavour.
Vegetarian Thai Green Curry
- 1 tbsp oil of choice
- 1 onions, diced
- 2 tbsp ginger paste
- 3-4 cloves of garlic peeled and sliced into thin strips
- 3 heaped tbsp Thai Green Curry paste
- 400g tin coconut milk
- 200ml water or veg stock
- 1 1/2 tsp brown sugar
- 2 tsp lime juice
- 2 tsp soy sauce
- 6-8 tender stem broccoli
- 8-10 baby corn
- Pinch salt
Warm a pot over medium heat and add the oil.
Add the onion, ginger and garlic and cook for 5 minutes until translucent and slightly golden. Add the carrots and cook for 3 minutes.
Stir in the curry paste and cook for a further 2 minutes.
Pour the coconut milk into the pan, along with the stock, sugar, lime juice and soy sauce. Bring to a simmer.
Add the corn and broccoli, reduce heat and cook until the vegetables are tender and cooked through, about 5 to 10 minutes. Season to taste and serve with rice.