Thai Green Curry

This is an easy vegan staple, as long as you have the paste and coconut milk then you can any veg and protein in you want!

Ingredients

(Serves 2 – without rice)

For The paste

1 stick lemongrass

6 cloves of garlic

4 spring onions

4 lime leaves (more if you want)

1 inch of fresh ginger

2 red chillis

1 bunch of coriander

1 tbsp soy sauce

2 tbsp coconut oil

Water or coconut milk to help blend

For The Curry

1 Can of coconut milk

200g tempeh

2 sticks of dried tofu

¼ broccoli

1 bok choi

½ red pepper

4 baby sweet corn

1 big tomato

1 courgette

Step 1

Chop all the ingredients for the paste, chuck it in the blender and blitz until smooth. You may need to add more water to help blend.

Step 2

Put a pan on medium heat, add a little oil and add the diced tempeh. Then add the curry paste and heat for 1-2 minutes. Next add in the coconut milk.

Step 3

Add dried tofu to pan and all chopped vegetables (and any more vegetables you want to chuck in) and simmer for 15-20 mins.

Step 4

Serve up with rice, or on its own with a sprinkle of coriander, lime zest, sesame seeds and spring onion.

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