Sweet Thai Green Curry

I can’t believe it’s Meatless Monday again. Where is the time going to! This week I’ve decided to take my sister to Thailand through the food flavours of tonight’s dish and offer her an aromatic green curry to sample. With a flavour combo of sweet and salty, sour and fiery , this fragrant dish is easy to prepare and packs a serious punch.

You can add your favourite vegetables to this dish but it really is taken to a new height with the addition of cherry tomatoes. Just you wait for your taste buds to be aroused. This curry is also a great one to make in advance as it freezes really well. Sometimes, if I’m feeling like a splurge I’ll chip some spuds, roast them in the oven, boil up some rice and cover with this delicious, creamy coconut curry sauce, it’s like a healthy, vegan 3 n’ 1 that tastes better than a takeaway.

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What you’ll need: Serves 4 

  • 1/2 batch of green curry paste
  • 1 aubergine cut into 5cms cubes
  • Sesame oil for roasting
  • 2 tablespoons of coconut oil (or any oil available to you)
  • 1 can of coconut milk
  • 1 tablespoon of palm sugar (Asian market)
  • Punnet of cherry tomatoes (allow about 4 per person)
  • 100g of mangetout cut in half on the diagonal
  • 100g of baby corn cut in half on the diagonal
  • 100g of chestnut mushrooms cut in half
  • 1x green and 1x red chillies, de-seeded and sliced on the diagonal for garnish (optional)
  • Soy sauce or Tamari to taste
  • Coriander (cilantro) for serving

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Method:

  1. Preheat the over to 180’C. Place the aubergine cubes on a baking tray and drizzle with some sesame oil. Bake until browned and softened, approx 20mins.
  2. Heat the coconut oil in a wok or a large pan and add the chestnut mushroom. Remove when almost cooked and set aside.
  3. Add the curry paste to the pan and cook for 5 minutes, allowing all of the natural oils to be released. (you’ll want all of your neighbours to share this smell).
  4. Add in the palm sugar and a couple of tablespoons of the coconut milk. Cook for a further 2 minutes. Add the rest of the coconut milk and bring to the boil. Reduce the heat and allow to simmer for about 10 minutes before putting the mixture through a strainer.
  5. At this point the aubergine should be cooked so add it to the wok along with the other ingredients.
  6. Bring the curry back to the boil and when the skin on the tomatoes starts to crack it’s ready. Tip: you want the skin to crack but you don’t want to overcook and turn the tomatoes to pulp.
  7. Garnish with the chillies and coriander.

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Thai Green Curry Paste

This paste is easy to make and it freezes really well. The ingredients also freeze well on their own so it’s a good idea to keep well stocked up as you will be wanting more of this fiery and fragrant curry. 1

What you’ll need: Serves 4

  • 1 whole bulb of garlic, cloves peeled and chopped
  • 1 medium white onion chopped
  • 2 sticks of lemongrass chopped, woody bits removed first
  • 2.5cms piece of galangal, peeled and chopped
  • 2 green Thai chillies, de-seeded and chopped
  • 6 kaffir lime leaves, torn
  • 1/2 shop bought plant of coriander with stalks in tact
  • 1 teaspoon of ground turmeric

Method:

Simply put everything into a food processor and blend on a high-speed until you have a smooth paste.

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx