Simple Veggie Thai Green Curry

Name: Simple Veggie Thai Green Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2/3
Ingredients: 1/2 pot of Thai green curry paste; 1 can of coconut milk; Fresh veggies of choice ( I used courgette, peas, corn, carrots, as it’s what I had in the house) I often like to put in ( mange touts, green beans, peppers and mushrooms); 1 small onion; 2 cloves of garlic; small knob of ginger (approx 1cm cubed); 1 stock cube (veggie or chicken) and 1 cup of water; large handful of fresh corriander; juice of half a lime; optional additional chilli flakes for extra heat

by The Last Bite

2/3 Servings

25 min

Sometimes you don’t have time to make a meal completely from scratch, and that’s ok. There are many curry pastes and sauces out there, some of which are very good. Simply by adding to these with the correct spices you can enhance them further and create an epic meal.

For this meal I used Thai kitchen green curry paste, which has great initial flavour. I then added some extra spices, along with coconut milk fresh veggies and fresh coriander to make a perfect and QUICK Thai green curry!

There are many curry pastes out there you can chose your own, however I always tend to put in a bit more than they say for that extra punch, so use accordingly to your own tastebuds!

In this dish I added in some vegetables that I had in the fridge and needed using but feel free to choose your own vegetables of choice!

I have loads of other easy recipes on my Instagram page, check it out! @the.last.bite.food.blog

Simple Veggie Thai Green Curry

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Recipe details

Yield 2/3 Servings
Time spent: Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min

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Ingredients

1/2 pot of Thai green curry paste
1 can of coconut milk
Fresh veggies of choice ( I used courgette, peas, corn, carrots, as it’s what I had in the house) I often like to put in ( mange touts, green beans, peppers and mushrooms)
1 small onion
2 cloves of garlic
small knob of ginger (approx 1cm cubed)
1 stock cube (veggie or chicken) and 1 cup of water
large handful of fresh corriander
juice of half a lime
optional additional chilli flakes for extra heat

Instructions

Chop your onion into cubes and soften in some oil in a frying pan. Meanwhile peal and finely cut your garlic and ginger.
Add the garlic and ginger to the pan and repeate by softening them also.
Now to cut up/ prepare the rest of your vegetables but cutting into strips (peppers) half moons (courgettes and carrots). Chose depending on which veg you would like.
Add a couple of heaped teaspoons of the green curry paste into the pan with your veg and cook through for a few minutes. ( if you like spice, you may wish to add some more paste and or chilli flakes now)
Next add in your coconut milk, stock cube and water, and mix. Squeeze in half a lime juiced. Simmer for approx 10 minutes then add your veg. Continue to simmer for approx 10/15 depending on how al dente you like your vegetables.
Near the end, add your fresh coriander cook for a couple minutes and serve