Sometimes we don’t have time to source all the unusual ingredients some recipes ask for and the good news is that with this recipe, you don’t need to! One of the wonderful things about this recipe is its simplicity… with just 4 ingredients for the paste, you still end up with an incredibly flavoursome Vegan Thai Green Curry. I’ve used cashews as a protein source here, so it’s a delicious balanced meal that is guaranteed to be a winner!
Vary the veggies as you wish and serve it with rice as I have done here, but it’s equally good with quinoa or rice noodles.
To make this Vegan Thai Green Curry….
Serves 4
To make the Vegan Thai Green Curry paste, you’ll need:
- 2-inch piece fresh ginger, unpeeled
- 4 cloves garlic
- 1 large bunch fresh coriander, roughly chopped, keeping stalks
- 1 or 2 small green chilis, seeded and roughly chopped (optional)
- 200g raw cashews
- 1 large onion, thinly sliced
Selection of vegetables
- 200g button mushrooms, cut into halves/quarters depending on size
- 1 small broccoli head; slice the stalk separately into thin slices at an angle and florets cut into small bitesize pieces
- 1 carrot, cut into thin discs
- 1 pack baby sweetcorn, halved lengthways
- 1 pack mangetout or sugar snaps
- 1 400g tin coconut milk
- 1 fresh lime, cut into wedges
- Fresh coriander for garnish
- Salt & pepper
Here’s how…..
Put all the paste ingredients into a food processor and blend to a coarse paste. Set aside.
In a separate saucepan, dry toast the cashews, stirring continuously until they are slightly browned. Set aside and allow to cool uncovered.
Heat the coconut oil in a large saucepan or wok and add the onions; sauté on a moderate heat for 2 minutes taking care they don’t burn. Add the fresh paste and cook gently with the onions to release the flavours gradually. Once the aromas have released, add the coconut milk and bring it to a boil. Reduce heat and allow to simmer for approximately 5 mins, until the sauce thickens slightly. Season with salt.
Add the broccoli stalks and allow to cook for 1 minute before adding the remaining vegetables. Cook for a further 3-4 minutes so that the vegetables are cooked but still retain their vibrant colour and are a little tender. Season well.
Serve with brown rice, topped with the crunchy toasted cashews and garnish with a sprinkle of fresh coriander and a squeeze of fresh lime.
Alternatives:
This Vegan Thai Green curry works well with any vegetables; take care not to overcook them and add the vegetables that take longer to cook first to retain tenderness. Try cauliflower, aubergine, spinach, mixed peppers or butternut squash.
If you’re looking for a non-vegan option, try this Fragrant Thai Chicken Curry recipe
Timesaving Tips
- If using a Thermomix cooking machine, the paste ingredients for this Vegan Thai Green curry can be chopped by dropping in, one by one, onto a running blade at speed 10.
- Save time and make up a big batch of the sauce which you can keep in the fridge or freezer for those busy evenings when you’re home late and starving! Simply add in any vegetables and they’re ready in the time it takes to cook the veggies. The flavour is all in the paste and the sauce!
Quick Vegan Thai Green Curry
Ingredients
To make this Vegan Thai Green Curry….
- Serves 4
For the paste, you’ll need:
- 200 g raw cashews
- 2 inch piece fresh ginger unpeeled
- 4 cloves garlic
- 1 large bunch fresh coriander roughly chopped, keeping stalks
- 1 or 2 small green chilis seeded and roughly chopped (optional)
- 1 large onion thinly sliced
- 200 g button mushrooms cut into quarters
- 1 small broccoli head slice the stalk separately into thin slices at an angle
- broccoli florets cut into small bite-size pieces
- 1 carrot cut into thin slices
- 1 pack baby sweetcorn halved lengthways
- 1 pack mangetout or sugar snaps
- 1 400g tin coconut milk
- 1 fresh lime cut into wedges
- fresh coriander for garnish
- Salt & pepper
Instructions
- Put all the paste ingredients into a food processor and blend to a course paste. Set aside.
- In a separate saucepan, dry toast the cashews, stirring continuously until they are slightly browned. Set aside and allow to cool uncovered.
- Heat the coconut oil in a large saucepan or wok and add the onions; sauté on a moderate heat for 2 minutes taking care it doesn’t burn. Add the fresh paste and cook gently with the onions to release the flavours gradually. Once the aromas have released add the coconut milk and bring to the boil. Reduce heat and allow to simmer for approximately 5 mins, until the sauce has thickened slightly. Season well.
- Add the broccoli stalks and allow to cook for 1 minute before adding the remaining vegetables. Cook for a further 3-4 minutes so that the vegetables are cooked but still retain their vibrant colour and are a little tender. Check seasoning.
Serve with brown rice, garnishing with a sprinkle fresh coriander and a squeeze of fresh lime.
Notes
Alternatives
This Vegan Thai Green curry works well with any vegetables; take care not to overcook and add the vegetables that take longer to cook first to retain tenderness. Try cauliflower, aubergine, spinach, mixed peppers or butternut squash. If you're looking for a non-vegan option, try this Fragrant Thai Chicken Curry recipeTimesaving Tips
- If using a Thermomix cooking machine, the paste ingredients for this Vegan Thai Green curry can be chopped by dropping in, one by one, onto a running blade at speed 10.
- Save time and make up a big batch of the sauce which you can keep in the fridge or freezer for those busy evenings when you're home late and starving! Simply add in any vegetables and they're ready in the time it takes to cook the veggies. The flavour is all in the paste and the sauce!
Want to get started with Intermittent Fasting?
Check out my comprehensive beginner’s guide to get you going.
3 Comments
Hillary Drinkell
This looks delicious! I can't wait to try it:-)
May Simpkin
It's a good one....keep me posted!