Thai vegetable green curry

Thai vegetable green curry

SERVES 6 // HANDS-ON 10 min // HANDS-OFF 45 min

Vegetable oil, to fry
1 onion, peeled and  chopped
2 tbsp ginger-garlic paste
1 sachet Thai green curry paste
400 ml tin coconut milk
250 ml vegetable stock
2 tbsp soy sauce
1 tbsp sugar
4 potatoes or sweet potatoes, peeled and quartered
1 butternut, peeled, seeded and cut into chunks
1 broccoli, broken into florets
100g mangetout
Juice of 1 lime
Salt and pepper

1. Heat oil in a pan and fry the onion until soft, 5 minutes.
2. Add the ginger-garlic paste, green curry paste, coconut milk, vegetable stock, soy sauce and sugar. Bring to the boil, then reduce to a simmer.
3. Add the potatoes, butternut, broccoli and mangetout. Simmer until the potatoes are soft, about 45 minutes.
4. Season with lime juice, salt and pepper.

Got leftover curry? Use it to make our curry soup.

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