So I’ve decided to start this vegetarian food blog in Thailand with this simple yet delicious Thai green curry recipe. I am a normal person with a busy life, not a hardcore foodie, so these recipes may include some shop-bought/pre-made ingredients. In this case I bought the Thai green curry paste from the Asian food stall on my local market, rather than something from the supermarket. It is well worth seeking out the real thing – I used Mae Ploy which is made in Thailand – as the strong authentic flavours in the paste are what make the curry so good (and give it a real kick too!). The curry is equally good served with rice or rice noodles and is especially tasty with curried (Singapore) noodles. This recipe also works well with Quorn pieces instead of the mushrooms.
A nice optional extra – which I forgot this time – is to add some roasted cashew nuts on top to serve. Dry roast a handful in a frying pan as the very first thing you do, then put to one side until you need them at the end.
- Baby corn
- Mange tout
- Chestnut mushrooms
- 2 yellow peppers
- 2 tbsp Green Thai curry paste
- 2 400 ml tins Coconut milk
- Rice noodles
- Unsalted cashew nuts (optional)
- Chop the vegetables and stir fry for 5 minutes in a little oil.
- Add the green Thai curry paste and continue to stir fry for another 2 or 3 minutes.
- Pour in the coconut milk, stirring well to make sure the paste has fully mixed in.
- Gently simmer for a further 10 minutes.
- Whilst the curry is simmering, heat through the noodles, and then serve together. Top with roasted cashew nuts.
Acknowledgement: I adapted this recipe from one I found on realfood.tesco.com