The BBC Good Food logo
Light Thai green curry

Light Thai green curry

By
A star rating of 2.5 out of 5.8 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal438
fat14g
saturates2g
carbs54g
sugars21g
fibre22g
protein11g
salt0.3g
Advertisement

Ingredients

  • 25g rolled oats , soaked in 200ml/7fl oz cold water for 20 mins
  • 1 ½ tbsp creamed coconut , grated
  • 1 tsp coconut oil or sunflower oil
  • 2 carrots , sliced
  • 1 parsnip , cut into small chunks
  • 1 small sweet potato , chopped into small pieces
  • ¼ tsp Marmite
  • 2 lime leaves (dried or fresh)
  • 6 spears purple sprouting broccoli , halved lengthways
  • 50g frozen peas
  • 1 lime , cut into 6 wedges

For the paste

  • 1 green pepper , chopped
  • ½ small pack coriander
  • 1 garlic clove , peeled
  • 2cm/¾in piece of ginger , peeled
  • zest and juice 1 lime
  • 2 spring onions , roughly chopped
  • 1 green chilli
  • 240g cooked brown rice

To serve

  • ½ small pack coriander (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, February 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 2.5 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content