This light vegetarian version of your favourite Thai green curry is an unbelievable 5 of your 5-a-day! Warming chilli and creamy coconut smothered veggies make for a satisfying supper
- 25g rolled oats, soaked in 200ml/7fl oz cold water for 20 mins
- 1 ½ tbsp creamed coconut, grated
- 1 tsp coconut oil or sunflower oil
- 2 carrots, sliced
- 1 parsnip, cut into small chunks
- 1 small sweet potato, chopped into small pieces
- ¼ tsp Marmite
- 2 kaffir lime leaves (dried or fresh)
- 6 spears purple sprouting broccoli, halved lengthways
- 50g frozen peas
- 1 lime, cut into 6 wedges
- 1 green pepper, chopped
- ½ small pack coriander
- 1 garlic clove, peeled
- 2cm/¾ in piece of ginger, peeled
- zest and juice 1 lime
- 2 spring onions, roughly chopped
- 1 green chilli
- brown rice
- ½ small pack coriander (optional)
MethodPut all the ingredients in the small bowl of a food processor and blitz until finely chopped. Transfer to a small bowl and chill.
- 20g bunch coriander, stalks and leaves separated
- 2 shallots, finely chopped
- 1 lemongrass, finely chopped
- 2 garlic cloves, finely chopped
- 1cm piece fresh root ginger, finely chopped
- 3 small hot green chillies, finely chopped (include the seeds)
- 1 larger, mild-to-medium green chilli, finely chopped (include the seeds)
- small handful basil leaves
- ½ tsp each ground cumin and coriander
- ¼ tsp black pepper
- 1 tsp crumbled freeze-dried kaffir lime leaves
- 1 tbsp lime juice
- 1 tsp sunflower oil
- 1 tbsp sunflower oil
- 400ml/14fl oz can reduced-fat coconut milk
- 3 boneless, skinless chicken breasts (450g/1lb total weight), cut into bite-size pieces
- 2 tsp fish sauce
- ½ tsp granulated palm or light muscovado sugar
- 4 freeze-dried lime leaves
- 100g mange tout, thinly sliced lengthways
- 100g green beans, halved lengthways
- 2 spring onions, finely shredded
- 250g Thai fragrant rice, cooked
- lime wedges
- For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.
- For the curry, heat the oil in a non-stick wok or deep sauté pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.
- Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.
- While the chicken simmers, steam the mangetout and beans for a couple of mins. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 500g pack skinless chicken thigh fillets, finely chopped
- 4 garlic cloves, finely sliced
- 285g jar Thai green curry paste
- 400ml can coconut milk
- 1¾ l chicken stock
- 5 kaffir lime leaves
- 2 tbsp fish sauce
- 1 bunch spring onions, the white sliced on the diagonal and the green finely chopped
- 280g pack fine green bean, trimmed and halved
- 150g pack bamboo shoot
- juice 2 limes, plus wedges to serve
- small bunch basil
- Heat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.
- Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.
- Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter.
- 2 shallots, or 1 small onion
- 1 stalk lemongrass
- 1 tbsp vegetable oil
- 3-4 tsp red Thai curry paste
- 4 boneless and skinless chicken breasts, cut into bite-size pieces
- 1 tbsp fish sauce
- 1 tsp sugar, brown is best
- 4 freeze-dried kaffir lime leaves
- 400ml can coconut milk
- 20g pack fresh coriander
- Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as ‘woody’ and white in the centre).
- Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
- Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
- While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.