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!


(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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