Delicious Vegan Thai Green Curry Recipe - Part 2 - Cooking Instructions

Recipe:
So quick to cook once prepared! Xx

Thai green curry!

For the green curry paste

2 stalks fresh lemongrass chop
4 spring onions chopped
2 green chilies
2 cloves garlic
1 inch fresh ginger
Large handful fresh coriander/cilantro
6 Kaffer lime leaves
3 tablespoons coconut oil

The veg I used:
1 bunch of chopped asparagus
12 okra chopped
1 red pepper sliced
1 orange pepper sliced
1 red chilli
3 tablespoons coconut oil
1x 400 ml/14 oz can coconut milk
1 lime

Other veg which would be great...
broccoli, green beans, French beans, dwarf beans, spinach, cauliflower, sprouts, leeks or anything that takes your fancy. Cook until your veg are al dente/crisp and chop to size so all veg is ready at the same time. If you choose something that takes a while to cook pre-steam slightly prior to adding.

For the Paste
Put all the ingredients in a blender, (preserving some of the coriander/cilantro for garnish and to sprinkle on the top) and blend together until it makes a paste. The more fine you chop the very coarse ingredients, like lemongrass and ginger, the quicker it will blend to a paste.

Cooking instructions:

1. Heat the oil a wok or a large frying pan.
2. Add the chopped asparagus and okra with a green paste.
3. Cook for 1 to 2 minutes
4. Add the peppers and chilli and cook for a further 1 to 2 minutes
5. Add the coconut milk and bring to the boil!

The vegetable should be cooked, if not simmer until they are.

If you are using a vegan meat replacement product add it after the coconut milk, bring it to the boil and simmer until that product is cooked.

Serve with rice or cauliflower rice, squeeze lime juice on the top and sprinkle with rough chopped coriander/cilantro

Видео Delicious Vegan Thai Green Curry Recipe - Part 2 - Cooking Instructions канала Su Verhoeven