Thai Green Curry

Paste

Alternatively you can use 4 tsp of vegan Thai green curry paste (eg Blue Dragon) instead for a quick version

• Handful coriander
• 2 sticks lemongrass, outer layer and ends removed then roughly chopped
• 2 shallots or 1 onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 5cm of galangal or ginger, peeled
• Juice of 1 lime
• 3 green Bird’s eye chilli (or use any chilli of your choice)
• 2 tsp brown sugar
• 2 tbsp rapeseed oil

Curry

• 1 tbsp soy sauce
• 1 x 400ml tin coconut milk
• 200ml vegan stock
• 6 kaffir lime leaves

Choose at least 3 of the following veg options:

• Handful of baby corn, sliced in half lengthways
• ½ head of broccoli, broken into bite-sized chunks
• Handful of water chestnuts
• 3 medium carrots, diced
• 1 aubergine, cubed and roasted
• 2 sweet potato, cubed and roasted
• 200g mangetout
• 100g green beans, trimmed and halved
• 200g mushrooms, halved
• 2 handfuls vegan ‘chicken’ pieces or tofu (cubed), fried on either side (at the end if using this option)
• Decorate with Thai basil (ideally) or regular basil, fresh coriander and fresh chilli
• Serve with Thai sticky rice or jasmine rice, lime wedges and vegan Thai crackers (eg Sainsbury’s)