VEGETABLE THAI GREEN CURRY
A quick, fresh and creamy weeknight dinner that will impress a crowd
A quick, fresh and creamy weeknight dinner that will impress a crowd
- 15 minutes
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Prep time ![]()
Ready in
- 4 portions
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Servings
Ingredients
- Includes1 tbsp vegetable oil
- Includes3 shallots thinly sliced
- Includes3 large garlic cloves finely sliced
- Includes4 cm thumb sized piece ginger finely chopped
- Includes5 tbsps Thai green curry paste
- Includes2 kaffir lime leaves
- Includes1 lemongrass cut in half lengthways
- Includes400 ml can coconut milk
- Includes1 tbsp fish sauce
- Includes1 aubergine cut into 3cm chunks
- Includes2 courgettes cut into 3cm chunks
- Includes300 grams basmati rice to serve
- Includes100 grams frozen sugar snap peas
- Includes100 ml Elmlea single cream
- Includes1 lime cut into wedges
- Includeshandful Thai basil leaves
Nutritional Guidelines (per serving)
- 664 kcalEnergy (kcal)
- 12.8 gProtein (g)
- 78.1 gCarbohydrate excl. fibre (g)
- 32.2 gFat (g)
- Energy (kcal)664 kcal
- Protein (g)12.8 g
- Carbohydrate excl. fibre (g)78.1 g
- Sugar (g)10.9 g
- Fibre (g)8.1 g
- Fat (g)32.2 g
- Saturated fat (g)22.8 g
- Sodium (mg)732 mg
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the shallots, garlic and ginger and fry for 10mins until starting to soften. Add the Thai green curry paste, kaffir lime leaves and lemongrass to the pan and cook for 2mins until they release their aroma.
- Add the coconut milk and fish sauce and season to taste with salt. Mix through the aubergine and courgette, cover with a lid and simmer for 15mins until the vegetables have softened.
- Meanwhile, cook the basmati according to packet instructions.
- Once the vegetables have cooked remove the kaffir lime and lemongrass and stir through the sugar snap peas and Elmlea single.
- Serve the Thai green curry over the rice with a wedge of lime and a sprinkle of Thai basil.
