Creamy coconut milk infused with gorgeously fragrant Thai spices. A truly delicious and nutrient packed meal, this Thai curry is the dreamm. Using a range of traditional Thai flavors, including lemongrass, green chill and ginger, it has a real authentic taste…and an incredible kick!
I always start by making my own thai curry paste. Fresh ingredients make for 100X more flavor, and theres no competition to shop bought(buuut…when time is tight, theres some pretty great ones out there too!).
I use a range of veggies in the curry, including carrot, courgette, peppers, baby sweetcorn, and green beans. Something I love about recipes like this, is you can really use whatever you want(or have lying around!). Sweet potatoes go beautifully in this, along with spinach, peas, or anything else you can think of. It’s really up to you!
Coconut milk gives this curry a extra-creamy texture, and provides a perfect balance against the spices. The milk simmers along with the veggies are curry paste, allowing it to infuses with flavor. This curry is also amazing the next day, letting the flavors bring together even more. Who doesn’t love leftover curry for lunch??
Served with brown rice, or homemade roti-bread, this thai green curry makes for the perfect comforting meal, and can be adjusted to suit everyone’s taste buds! With healthy fats, minerals, vitamins, and fibre…you really can’t go wrong. Homemade, but restaurant quality.
THAI CURRY PASTE:
- 2 large white onions, chopped and sauteed
- 4 cloves garlic
- 25 cm cube fresh ginger/galangal, peeled
- 6 large green chillies, deseeded
- 1 tsp of ground caraway seeds
- Handful of fresh basil and coriander
- 1 carrot
- Handful green beans/mangetout
- Around 10 baby sweetcorn
- ½ courgette
- 2 tbsp soy sauce
- 1 tin coconut milk
- 1 tbsp palm sugar(or sub for brown)
- 2 whole star anise
- 1 cinnamon stick
- Fresh coriander(to garnish)
- Put paste ingredients in food processor or blender. Helps if you chop them a bit first. If you need to add more liquid use a little oil. Blend to a paste.
- Chop the veggies into bite-sized pieces(you can use whatever you prefer), and stir-fry for 5 minutes on a high heat with a little oil.
- Add the paste, and cook for a further 2 minutes.
- Pour in the soy sauce, along with the coconut milk and sugar and stir until well combined.
- Put the 2 star anise and cinnamon stick into the curry, and leave to gently simmer on low for 10 minutes.
- Garnish with fresh coriander, and serve with rice or bread.