Low-fat, but flavourful Thai green curry with mixed veggies. Enjoy with steamed rice or whole-wheat noodles.
I mentioned in one of my recent posts that a lot of the prominent food chains are starting to release lots of
Thai green curry has been on my mind for a while now. I’ve been putting it off because I always manage to forget one or more of the ingredients I need to make it from scratch when doing my food shopping. Other times, I remember, but something is not available and I scrap it. Does this happen to you too?
Well, while shopping for some staples I’d run out of yesterday, I spotted a vegan Thai green curry paste, yass! Of course I grabbed it quickly and put it straight into my shopping basket. Thai green curry paste usually has fish sauce in it, so if you’re planning to buy a ready-made version, ensure it states that it is vegan on the jar or read the ingredients thoroughly to make sure it is suitable for vegans.
In my excitement of discovering this awesomeness, I ended up grabbing soya milk instead of coconut milk…bomber! I only realised the error when I started cooking the curry this afternoon. I had no time to get coconut milk, so I went ahead with soya milk. Surprisingly, it worked just fine! The curry was so creamy and tasty; I’m sure I will make it with soya milk regularly. If you’re intrigued and want to try this out, the recipe is provided below. Otherwise, just stick with regular coconut milk or carton coconut milk for a lower-fat version.Print
This flavourful low-fat vegan Thai green curry with mixed veggies pairs is delicious with steamed rice or noodles.
- 1/4 jar Thai green curry paste
- 200ml soya milk
- 1 medium shallot, roughly chopped
- 1 green chilli pepper, roughly chopped
- 2 garlic cloves
- Pinch of vegetable seasoning
- 200g mixed vegetables (I use broccoli, baby corn, carrots and snow peas)
- Steamed rice, to serve
- Chopped coriander, to garnish
- Put the shallot, garlic, green chilli pepper and a small splash of soy milk (or oil) in a food processor. Blitz for 30 seconds to form a smooth puree or paste.
- Put the puree and curry paste into a medium saucepan and cook on medium heat for 3-5 minutes, stirring frequently. Add the remaining soy milk, mix well and continue cook, still on medium heat for around 4 minutes. Add the vegetables, season as necessarily then cook on a simmer for about 5-6 minutes or until the vegetables are tender.
- Serve over steamed rice or noodles and garnish with fresh coriander.
If this curry is too thin, combine 1 teaspoon of cornflour with 1 teaspoon of water to form a slurry. Add this into your curry a little at a time to create a thicker sauce.
- Category: Lunch/Dinner
- Cuisine: Thai-inspired
Keywords: Thai, Green Curry, Vegan, Vegan Thai Green Curry