A vegetarian thai green curry is packed with flavour and ready in just 30 minutes. There are no hard and fast rules about which vegetables to use in a curry, so if you have some leftover, just add them in. You can use thai curry paste from a jar, or make your own.
Put the rice on to cook as per the packet instructions
300 g basmati rice
Heat the oil in a large frying pan and fry the onion, aubergine and pepper over a medium heat for about 5 minutes.
2 tablespoon groundnut oil, 1 red onions, 1 aubergines, 1 red peppers
Add the curry paste, stir and fry for 2 minutes. If you are making your own, blitz all the ingredients together in a food processor until you get a paste.
2 tablespoon thai green curry paste
Add the mangetout, carrots, coconut milk and vegetable stock and simmer for 15 minutes.
75 g mange tout, 3 carrots, 400 ml coconut milk, 200 ml vegetable stock
Stir in the spinach leaves one handful at a time and cook until the leaves have wilted which will take around 2 minutes.
150 g spinach leaves
Serve the curry together with the rice or noodles and a wedge of lime.
1 limes
Notes
The nutritional values are an estimate per serving based upon a ready made curry paste and do not include any sides such as rice or noodles.
Tips
A curry is a great way to use up leftover vegetables. Use ones that cook quickly. I've included red onion, aubergine, red pepper, mangetout, carrots and spinach. Other vegetables that you could also use include green beans, sugar snap peas, bok choy or pak choi, baby corn, mushrooms, broccoli and spring or green onions.
There are many different varieties and strengths of green curry paste available. I've used two tablespoons as a guide in this recipe, but do taste it and add more if you'd like to. Many curry pastes are vegetarian, but you might like to check the ingredients to make sure they don't include fish sauce for example if you're looking to keep this green thai curry 100% vegetarian.
Coconut milk adds a real creamy texture to the sauce. A thai green curry sauce is not quite as thick as many Indian curry sauces. Using a low fat coconut milk will give a runnier texture than a full fat version, but will still have lots of flavour.
I've added fresh spinach leaves to the curry. Fresh spinach needs hardley any cooking. Frozen spinach has a much higher water content so will water down the creamy sauce.
You can serve a vegetable thai curry with rice, noodles or quinoa. A fragrant rice such as jasmine rice goes well with thai dishes.
Storage
Store in the fridge for 2 - 3 days. It doesn't freeze so well as the coconut milk splits and has a slightly grainy texture when frozen.