Thai Green Vegetable Curry with Courgetti
May 22, 2018
For the thai paste (optional):
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1 stalk lemon grass
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4 shallots
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1 cup fresh coriander
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A handful fresh basil
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2 chopped kafir lime leaves
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4 cloves garlic
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1-3 chillies
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1 thumb size piece of ginger
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Juice of 1 lime
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1 tablespoon coriander
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1 tablespoon cumin
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2 tablespoons tamari
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1 teaspoon sea salt
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½ teaspoon sugar
For the curry:
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1 tablespoon Coconut Oil
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1 knob ginger, grated
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1 can (400ml) Coconut Milk
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1 cup sugar snaps, sliced lengthways
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1 cup babycorn sliced lengthways
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2 cup mushrooms, sliced
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1 generous handful coriander, chopped
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2 courgettes, peeled into spaghetti length strips or spiralised then blotted with paper towel to remove excess water
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2 cups spinach, finely chopped
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2 tablespoons tamari
To finish (optional):
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Spring onion, sliced
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Peanuts, crushed
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A sprinkling of coriander
Let’s get started!
1.
If you choose to create your own thai curry paste, simply throw all ingredients into a food processor and blitz to create a paste!
2. Begin by frying your coconut oil and curry paste (homemade or shop-bought) in a saucepan for a couple of minutes, until aromatic.
3. Next, add your ginger and fry for another minute.
4. Time to throw in your coconut milk and various vegetables. Simmer altogether for 2-3 minutes then chuck in your coriander, spinach and tamari.
5. Before serving, either add your courgetti to the saucepan or fry in oil for a couple of minutes before dishing out.
6. Finally, for added deliciousness top with crushed peanuts, coriander and spring onion.
7. Serve and enjoy!
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