Vegetarian Thai-style Green Curry
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 3 green chillies (stalks removed, roughly chopped )
- • 3 cloves of garlic (peeled)
- • 3 cm thumb of fresh ginger (peeled)
- • 1 onion (peeled and roughly chopped)
- • 1 tbsp lemongrass paste
- • 20 g bunch of coriander (a few sprigs reserved for garnish)
- • 1 tbsp vegetarian fish sauce
- • 1 tsp ground coriander
- • grated zest of 1 lime
- • 400 ml light tinned coconut milk
- • 125 g sweet potato (peeled and cut into 1cm dice)
- • 2 peppers (deseeded and sliced (yellow and green are best))
- • 1 courgette (cut into half-moon slices)
- • 75 g baby corn (sliced in half)
- • 75 g sugar snap peas
- • juice of a lime
- • 200 ml water
- • salt (to taste)
- • low-calorie cooking spray
Preparation Steps
Place all the ingredients for the paste into a food processor or a mini chopper, including the coriander stalks (reserving a few sprigs for the garnish later!). Blitz to a smooth paste.
Spray a wok or large frying pan with low-calorie cooking spray, and place over a medium to low heat.
Add the curry paste and fry for around 10 minutes, stirring well, until most of the moisture has evaporated.Â
Add the sweet potato and peppers, and then pour in the coconut milk and water.
Bring to the boil, then reduce the heat to a simmer. Cook for 10 minutes.
Stir in the sugar snaps, baby corn and courgette, continuing to cook for another 10 minutes – stir occasionally.
Add the lime juice and season to taste with some salt.
Serve garnished with the remaining coriander, and some lime wedges, if you wish.