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Vegetable Thai Green Curry with Creamed Coconut

 

Preparation Time
15 - 20 minutes

Cooking Time
50 minutes

Serves
2

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • FOR THE SAUCE:
  • 20g Lucy Bee Creamed Coconut
  • 45g Thai green curry paste (either shop-bought or homemade)
  • 2 tsp. tamarind paste
  • 180/200ml water
  • FOR THE VEGETABLE CURRY:
  • 2 tbsp. Lucy Bee Coconut Oil
  • 1-2 garlic cloves, finely chopped
  • 4 large mushrooms, finely sliced
  • 100g baby corn
  • 100g sugar pea snaps
  • 120g red pepper, finely sliced
  • 5 cherry tomatoes
  • 1 large pak choi
  • 1 red chilli, finely chopped, retain a little to garnish
  • 1-2 spring onions
  • Lime juice, to taste

Method

  1. FOR THE SAUCE:
  2. Add Lucy Bee Creamed Coconut, Thai curry paste, tamarind paste and water to blender and blend together. Set aside.
  3. FOR THE VEGETABLE CURRY:
  4. In a frying pan add Lucy Bee Coconut Oil and once hot, add the garlic and fry for a minute before adding the mushrooms and cook for 2-3 minutes. Add the baby corn, sugar pea snaps, red peppers, cherry tomatoes and pak choi. Stir together and cook for a further few minutes.
  5. Pour the sauce over the vegetables, stir together and bring to the boil. Cover and simmer for 30-40 minutes.
  6. To serve, sprinkle the red chilli and spring onions over along with lime juice.
  7. NOTE: if you prefer, you can add chicken or prawns to this dish. Add with the vegetables and increase the cooking time to make sure they are thoroughly cooked.

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