Light Thai green curry

Light Thai green curry

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(3 ratings)

Prep: 50 mins Cook: 35 mins

Easy

Serves 2

This light vegetarian version of your favourite Thai green curry is an unbelievable 5 of your 5-a-day! Warming chilli and creamy coconut smothered veggies make for a satisfying supper

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal438
  • fat14g
  • saturates2g
  • carbs54g
  • sugars21g
  • fibre22g
  • protein11g
  • salt0.3g
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Ingredients

  • 25g rolled oats, soaked in 200ml/7fl oz cold water for 20 mins
  • 1 ½ tbsp creamed coconut, grated
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 1 tsp coconut oil or sunflower oil
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 2 carrots, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 parsnip, cut into small chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 small sweet potato, chopped into small pieces
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • ¼ tsp Marmite
  • 2 kaffir lime leaves (dried or fresh)
  • 6 spears purple sprouting broccoli, halved lengthways
    Purple sprouting broccoli

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

  • 50g frozen peas
  • 1 lime, cut into 6 wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the paste

  • 1 green pepper, chopped
  • ½ small pack coriander
  • 1 garlic clove, peeled
  • 2cm/¾ in piece of ginger, peeled
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 green chilli

To serve

  • brown rice
  • ½ small pack coriander (optional)

Method

  1. First, make the paste. Put all the ingredients in the small bowl of a food processor and blitz until finely chopped. Transfer to a small bowl and chill.

  2. Put the oats and their soaking water in the food processor (no need to clean it first) and blend until it’s as smooth as you can get it. Strain it through a sieve to get rid of any remaining oats, then add the creamed coconut and set aside.

  3. Put a large, non-stick frying pan or wok over a high heat. Add the coconut oil followed by the carrot, parsnip and sweet potato. Stir-fry for about 2-3 mins until the vegetables start to colour at the edges, then add the curry paste and cook until the curry no longer looks watery. Pour in the oat milk and coconut mixture, Marmite, lime leaves and 300ml water, and bring to a simmer. Cover and cook for 15 mins, then add the broccoli, along with 50ml water and cook for 5 mins more or until tender. Finally, add the frozen peas for 1 min more or until hot through. Take the pan off the heat, then squeeze over the juice from 2 of the lime wedges

  4. Serve immediately with brown rice, the remaining lime wedges and a scattering of coriander leaves, if you like.

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Comments, questions and tips

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paszkola
4th Mar, 2017
0.05
this was too sour and just not nice at all. the oats made the sauce quite thick when thai curry should be watery. flavours just wrong.
catie74
14th Nov, 2016
Marmite in a Thai green curry??????????? no, just no
humphrey.jane
9th Jan, 2017
Looks to me that the marmite (salty) is replacing fish sauce (extremely salty) usually always found in Thai curries, giving a big boost of B vitamins much needed in a meat free diet.
tanya.konovich's picture
tanya.konovich
8th Jul, 2016
Today will be yammy !! :D
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