Thai Green Curry (Citrusy)

 
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Hey guys!

With my Thai curry series, I wanted to do a green curry that was more kid friendly as my niece was loving the green colour, so for this one instead of going to the super heated curry you’d expect, I decided to go fresh and citrusy. It was super tasty and an amazing addition to the series.

Ingredients

  • Coconut Oil

  • Palm Sugar

  • Green Beans

  • Red Peppers

  • Coriander Seeds

  • Salt

  • Green Scallions

  • Kaffir Lime Leaves

  • Garlic Cloves

  • White Onion

  • Potatoes

  • Olive Oil

  • Red Pointed Peppers

  • Light Soy Sauce

  • Cumin

  • White Pepper

  • Dried Lemongrass

  • Coconut Milk

  • Coriander Stems

  • Coriander Leaves

For the green Thai base, you need to have loads and loads of coriander, stalks and all. I bought a bunch in a bag and threw the whole lot into my mixer, with three chopped green scallions, one small shallot, two tbsp of coconut oil, a tsp of vegan honey (optional), 4 tsp of light soy, salt, pepper, 2tsp of kafir lime leaves from a jar, 1tsp of dried coriander leaves, juice of two limes and 2 tsp of palm sugar and some lemongrass, I have dried lemongrass and just threw in a tsp. Add a tsp of cumin and blitz, if the mixture is too stiff add some olive oil. It should smell insanely citrusy and yum. I added half a small ginger root, but if you wanted to skip this, it’s up to you.

Fry a large white onion finely chopped, two sweet pointed peppers and a bag of green beans, chopped into inch long bite sized pieces and add another table spoon of coconut oil. Then add some salt. In another pan, bring some sliced new potatoes up to a boil, skin on or off, it’s totally up to you! It took about 10 minutes to get them parboiled, you just need them to be softened slightly as when you combine them in a second they’ll finish off and be delicious.

Combine the red sliced pointed peppers, green beans and green curry paste and cook on high until the aromas are taking over the room, it is delicious and then you add the can of full fat coconut milk. If you want this a bit milder, add some coconut yogurt like Alpro’s. Then add the parboiled potatoes, bring to the boil and then turn down to a simmer, and you let the whole thing cook for about fifteen minutes.

Sever up with your favourite rice and some fresh lime. Let me know what you think at home! It’s so yummy and citrusy and you can swap up the mild flavour for some super spice with some fine green chillis.

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Joseph Harwood