I don’t think I’ve ever bought Thai and not ordered a green curry. This Easy Thai Green Curry is one of my favourite meals. It’s beyond easy to make yourself and you only need a few staple ingredients.
Homemade curry’s are probably one of my favourite things to create. You can add so much flavour with whole plant based foods which is just amazing to me. This green curry really wasn’t inspired from much other than I just love a green curry and realised I didn’t have a recipe on my website. It’s packed with so much flavour with very minimal ingredients.
The best part is you can really add whatever vegetables you have handy! I like to use broccoli, potatoes and spinach but cauliflower, tofu and sweet potato would also be delicious. If you’re looking for other simple curry recipes my Thai Bean Curry is another favourite. I also have a much of asian inspired recipes on my instagram.
Thai Green Curry
For the paste
2 cloves garlic
Thumb sized piece of ginger
2 tbsp Lemon juice
1 tsp black mustard seeds
1 tsp ground cumin
1 chilli, descended
2 tbsp vegetable oil
Dash of water
For the curry
4 medium sized potatoes, chopped into pieces
2 kafir lime leaves
500ml canned coconut milk
1 broccoli, chopped into pieces
2 cups spinach
To make the paste blend all of the ingredients together until combined. Add to a large wok or pot on medium heat and cook off until fragrant.
Add your potatoes along with the kafir lime leaves and coconut milk and cover until the potatoes are nearly soft. Add your broccoli and cover again until cooked. Finally add your spinach and stir through. Serve with brown rice and fresh herbs.