Thai green curry is one of Kenny’s favourite takeout choices so I’ve been working on my own version for quite some time. The key to this delightful dish relies is the green curry paste which offers a great oomph of flavours. Even though I know you can buy perfectly serviceable curry pastes in the supermarket, I make my own for that extra fresh taste and for the reassurance that it’ll match our dietary needs. It might seem like a lot of extra effort but believe me, the blender does all the work and it’s just so worth it.
Now there’s one thing I want to point out, this is a vegan version using items I can easily pickup from my local supermarket. As such there are a few items I use because they make workable substitutes for the more authentic Thai ingredients. However, if you have access to an Asian supermarket in this pandemic then have a go at making a more authentic version.
If you’ve been reading this blog for a little while now then you’ll know I’m all about little cheats, taking advantage of spare moments so dinner is as stress free as possible. This green curry is no different. You can make the curry paste or even the curry itself ahead of time, in fact it’s better if you do. The flavours will be enhanced from a day or two sitting in the fridge and I’ve been known to make a double batch so I can have some in the freezer for a quick dinner shortcut. The veggies in this dish that can’t be quickly stir fried are baked in the oven and can be cooked as early as a few days before as long as you store them in an airtight container in the fridge. With all these shortcuts, the curry itself takes less than 20 mins cooking at the stove. Perfect!
Serve with an aromatic pile of coconut rice and enjoy.
- Makes: Serves 6
Ingredients
For the Curry Paste:
- 70g Green Chillies, aprox 5 chillies
- 20g Garlic Cloves
- 1 Red Onion
- 10g Galangal*
- 30g Coriander Stems
- 1 Lime, zest only
- 2 Lemongrass Stalks
- 1 tsp White Pepper
- 1/2 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 1/2 tsp Salt
- 2 Tbsp Vegan Fish Sauce
- 10 Lime Leaves
For the Green Thai Curry:
- 600ml Coconut Milk, tinned
- 500ml Vegetable Stock
- 10 Lime Leaves
- 1/2 Butternut Squash, Peeled and diced into rough chunks
- 1 Large Aubergine, roughly diced
- 150g Tenderstem Broccoli
- 1 Onion, sliced
- 125g Baby Sweetcorn
- 2 Peppers, one green & one red
- 100g Sugar Snap Peas
- 100g Asparagus
- Handful of Thai Basil
- Soy Sauce substitute, to taste
- Lime Juice, to taste
- Brown Sugar, to taste
Directions
The paste is incredibly easy to make. Make sure to tailor the heat of your dish to your palate by removing (or not) the chilli seeds. We like it not too hot so I remove the seeds from all but one of the chillies but make sure to match to your tastes. Slice off the bottom of the lemongrass and remove any dried out layers. Crush with a rolling pin or the back of your knife before placing to the bowl of a blender or food processor along with the rest of the ingredients. Blend until finely chopped and a chunky paste has been formed.
Preheat the oven to 200 degrees (190 Fan/ 400 F). Toss the butternut squash with a touch of oil and roast for 45 minutes, or until soft in the centre and crisp edges. Place a large pan on a medium heat with a touch of oil. Gently stir fry the paste for 5 minutes, or until fragrant. Pour in the stock, coconut milk, and lime leaves and bring up to a very gentle simmer. Cook for 15 minutes but be very careful not to boil the curry as you’ll loose the classic bright green and be left with a less appetising swamp green. If you’re meal prepping ahead of time, this is where you stop. The curry and roasted butternut squash should be stored in separate airtight containers in the fridge and used within 5 days. Make sure to bring the curry back up to temperature before continuing on.
Dice up most of the vegetables for the curry into bitesize chunks. Put a wok on a high heat with a tablespoon of oil. Cook the aubergine, stirring often, until well browned and beginning to soften. Add in the broccoli, sweetcorn, and onion and stirfry until the onion starts to brown before adding the rest of the veg. Cook until the peas are bright green. Finally, tip the vegetables into the curry and stir through with the thai basil. Taste and adjust the seasoning with the sugar, soy sauce, and lime juice as needed. I’ve really left these last amounts up to you as it vary depending on the potency of the paste ingredients and your own preference. Try it and see what works best for you.
Serve with coconut rice and wedges of lime.
Notes
We like this with just vegetables but if you feel the need for extra protein then tempeh or tofu will work equally well here!
* If you can’t find galangal (and it’s tricky) then substitute with ginger and double the amount of lime zest along with 1 tsp of lime juice.
Allergy Notes; Making the curry paste from scratch ensures this recipe is vegan, gluten free, soy free (dependant of what soy sauce substitute you’ve gone for), and nut free. If you have any problems with any of the ingredients used here then let me know and I can suggest substitutes.
