Vegan Thai Green Curry recipe

Thai green curry with fragrant rice (vegan)

To make a proper green curry you need the right ingredients. Look in your local Asian supermarket which might have ingredients such as holy basil, kaffir lime, pea aubergines, bunches of coriander with the roots, fresh lime leaves, galangal and tiny Asian shallots. Tofu, lemon grass, palm sugar, birds eye chillies, dried lime leaves plus coconut milk and cream are usually available in our normal high street supermarkets. I tend to make a special trip to get all the unusual ingredients together then make a large batch of the green curry paste which can be separated into portions and frozen.  If it isn’t possible to go to an Asian supermarket, basil is a substitute for holy basil and sliced baby aubergines will do for pea aubergines.   Sometimes Waitrose or Ocado has Thai basil. 
This Sunday we are doing the Secret Garden Club in which you will learn how easy it is to grow some of these ingredients in your garden, yes, in the UK!

The other great thing about this dish is that it takes very little time once you have all the ingredients. Just whizz up the sauce, simmer, then add the vegetables. A good after-work meal. 

As for rice, I do like the Asians and steam mine. You can get very cheap rice steamers and it’s effortless. I don’t rinse the rice if I’m using a steamer. 

Serves 4 – 6

Basic green curry paste:

a bunch of coriander with the roots (otherwise use coriander with the stems), rinsed of dirt

a bunch of thai holy basil, reserving some for garnishing

5 stems lemongrass, finely sliced
4 kaffir lime leaves

5 small shallots, finely sliced

zest of 2 limes (kaffir lime if you can get it) plus the juice

5 birds eye chillies

5 cloves garlic

2 tbsp palm sugar or brown sugar

5-8 cms of Galangal root or 2 tablespoons of the paste

3 tbsp of sea salt (maybe more) ( to replace fish sauce or shrimp paste)

1 x 400ml tin of coconut milk

 For the rest of this recipe visit House and Garden here.