Go Back
THAI GREEN CURRY

WINTER WARMER RECIPE THAI GREEN CURRY

After all the rich food over the festive season and a possible overload of meat, this is a welcome, fresh change. I love the flavour of Thai green curry, it's light and packed with protein and flavour.
Print Recipe Pin Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 shallots thinly sliced
  • ½ tsp sesame oil
  • 1 green finger chilli finely chopped (optional)
  • 2 tbsp Thai green curry paste
  • 300 ml/10fl oz hot vegetable stock
  • 200 g/7oz lighter coconut milk
  • 1 tsp Thai fish sauce or light soy sauce
  • 1 medium aubergine cut into 2cm/1in chunks
  • 2 makrut lime leaves
  • 200 g/7oz tofu cut into 1.5cm/½in squares
  • ½ green pepper cut into thin slices
  • 50 g/1¾oz mangetout
  • 50 g/1¾oz baby corn halved or cut into quarters, depending on size
  • juice of 1 lime plus lime wedges to serve
  • handful finely chopped fresh coriander to serve
  • 150 g/5½oz basmati rice to serve

Method
 

  1. Fry the shallots in the oil over a medium heat for 2–3 minutes. Add the chilli and fry for 1 minute. Stir in the curry paste and fry for 1 minute.
  2. Pour in the hot stock, coconut milk and Thai fish sauce (if using) and bring to the boil. Reduce the heat and simmer for 5 minutes.
  3. Add the aubergine and lime leaves and cook for 10 minutes.
  4. Meanwhile, cook the rice according to the packet instructions.
  5. Add the tofu and green pepper to the curry and cook with the lid off for 3 minutes. Add the mangetout and baby corn (if using) and squeeze in the lime juice. Cook for 3 minutes.
  6. Serve the curry with the rice, sprinkled with coriander and with a wedge of lime

Notes

Recipe & Image Courtesy of Jamie Oliver