Thai green vegetable curry

A fragrant, creamy Thai green curry with crunchy vegetables and coconut milk. Exotic, spicy and colourful, it is a comforting plant-based supper with South-East Asian flavours.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Estimate per serving: 280 kcal · 6 g protein · 24 g carbohydrate · 18 g fat

Ingredients

• 400 ml coconut milk
• 2 tbsp green curry paste
• 1 pepper
• 1 courgette
• 200 g broccoli
• 1 carrot
• 1 lime

Method

1. Fry the curry paste, then add the coconut milk.
2. Add the chopped vegetables.
3. Simmer for 12 minutes (so the vegetables stay crunchy).
4. Finish with lime juice and serve with rice.

Nutritional benefits

This curry gives pride of place to vegetables rich in fibre and antioxidants, in a coconut milk sauce. Thai aromatics (lemongrass, ginger, basil in the paste) are traditionally said to aid digestion and to have anti-inflammatory properties. A comforting, exotic plant-based dish that is naturally gluten-free.

Variations and substitutions

• With tofu, prawns or chicken.
• Use reduced-fat coconut milk to cut the calories.
• With mangetout and mushrooms.
• With red curry paste for a change.

Storage and making ahead

Keeps for 3 days. Reheat gently without boiling the coconut milk.

💡 Good to know

Fry the curry paste for a few seconds before adding the coconut milk: it releases its aroma and flavours the whole dish.

Related reading

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

Ingredients in this recipe: coconut milk · green curry paste · curry powder · pepper · courgette.

You might also like these recipes: Homemade ratatouille · Roasted aubergines with tahini sauce · Aloo gobi (potato and cauliflower curry).