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Thai green vegetable curry
- Prep time:
- 20 mins
- Cook time:
- 40 mins
- Serves:
- 4
Michael Caines cooks a cheap and cheerful Thai curry packed with juicy vegetables
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Ingredients
For the curry sauce base
- 100ml vegetable oil
- 200g Onions, chopped
- 15g fresh ginger, chopped
- 15g Garlic, peeled and chopped
- 20g Lemon grass, chopped
- 100g Thai green curry paste
- 800ml chicken stock, or vegetable stock
- 400ml coconut milk
- 150ml double cream
For the curry vegetables
- 200ml oil
- 100g baby Sweetcorn, cut lengthways
- 1 head Bok choy, leaves separated
- 100g red peppers
- 100g Carrots, chopped
- 100g mangetout, cut in half
- 100g green beans, trimmed and blanched
- 100g broccoli florets, blanched
- 50g shiitake mushrooms, sliced
- 50g oyster mushrooms, quatered
- 50g bean sprouts
- 50g baby Spinach
- 30g Coriander, roughly chopped
- 1 tbsp cornflour, mixed with water to form a paste
Method
1. For the curry base: heat the oil in a pan and fry the onion, ginger, garlic and lemon grass for 2-3 minutes. Stir in the curry paste fry for one minute, then stir in the stock and bring to a simmer for five minutes.2. Add the coconut milk and double cream and bring to the boil. Take off the heat and blend to a smooth consistency, correcting the seasoning with salt and pepper if needed.
3. For the curry vegetables: heat the oil in a pan and fry the vegetables for 4-5 minutes, or until tender, then add to the curry base and simmer for 10-12 minutes. Stir in the slackened cornflour to thicken the curry, if necessary. Add the coriander.
4. Spoon the curry into bowls and serve with steamed jasmine rice.
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