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  1. Home
  2. thai green curry recipe

Light Thai Green Curry

Keep dinner time simple and fuss-free with this easy recipe - by Amy Sinclair
  • 08 Apr 2019
Light Thai Green Curry
Prep: 35 Minutes - Cook: 50 Minutes - Easy - Serves 2 - Vegan - low-fat
Proudly supported by

If you don’t have time to make the paste, you can use a shop-bought Thai green curry paste instead.

Ingredients

25g rolled oats, soaked in 200ml cold water for 20 mins

1 1 /2 tbsp creamed coconut, grated

1 tsp coconut oil or sunflower oil

2 carrots, sliced

1 parsnip, cut into small chunks

1 small sweet potato, chopped into small pieces

1 /4 tsp Marmite

2 kaffir lime leaves (dried or fresh)

6 spears purple sprouting broccoli, halved lengthways

50g frozen peas

1 lime, cut into 6 wedges

for the paste

1 green pepper, chopped

1/2 small pack coriander

1 garlic clove

2cm piece of ginger, peeled

1 lime, zested and juiced

2 spring onions, roughly chopped

1 green chilli

to serve

brown rice

1/2 small pack coriander (optional)

Method

  1. First, make the curry paste. Blitz all the ingredients in a food processor until finely chopped. Put in a bowl and chill. 

  2. Blend the oats and their soaking water in the food processor until the mixture is as smooth as you can get it. Strain through a sieve, then add the creamed coconut and set aside.

  3. Heat the oil over a high heat in a non-stick frying pan or wok. Add the carrot, parsnip and sweet potato and stir-fry for 2-3 mins until the veg start to colour at the edges. Add the curry paste and cook until the curry no longer looks watery, then add the oat milk and coconut, Marmite, kaffir lime leaves and 300ml water. Bring to a simmer, then cover and cook for 15 mins. Add the broccoli and 50ml water, cook for 5 mins more or until tender, then add the frozen peas. After 1 min, take off the heat, then squeeze over the juice from two lime wedges. 

  4. Serve immediately with brown rice, the remaining lime wedges and some coriander leaves, if you like.

PER SERVING 

438 kcals • fat 14g • saturates 2g • carbs 54g • sugars 21g • fibre 22g • protein 11g • salt 0.3g

  • thai green curry recipe
  • healthy dinner recipe
  • thai recipes
  • curry recipe
  • best vegan dinner recipe
  • healthy vegetarian recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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