Fragrant Thai Green Fillet Piece Curry served with Black Garlic Bok Choy and Rice (Vegan)

Cooking Time
55 Minutes
Portions
10

Ingredients

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  •   tbsp vegetable oil
  • g baby courgettes, halved lengthways
  • g Garden Gourmet Fillet Pieces, defrosted
  • ml Coconut Milk
  • g sugar snap peas
  • g green beans, tailed
  • g beansprouts, soaked in cold water for 10 minutes, then drained
  • g Fresh Thai basil leaves to garnish
  • g fresh lemongrass stalks, tough outer leaves discarded, roughly chopped
  • g fresh lime leaves, torn
  • g green chillies, chopped
  • g shallots, roughly chopped
  • g coriander, leaves and stalks roughly chopped
  •   tsp ground coriander
  • g fat garlic cloves
  • g fresh ginger, roughly chopped
  •   tsp Vegan Thai fish sauce
  •   tsp palm sugar or brown sugar Juice 2 limes
  •   tbsp groundnut oil
  • g CHEF Black Garlic Paste
  •   tbsp light soy sauce
  • g pak choi, cut into quarters
  • g spring onion scallions
  • g (125g per portion) cooked wholegrain rice
  • g lime wedges cut into quarters (optional)
  • g green chillies, finely sliced to garnish (optional)

  • 1

    Step 1

    Whizz all the ingredients for the curry paste in a mini food processor or the small bowl of a food processor (or grind in a large pestle and mortar) until smooth.
  • 2

    Step 2

    Heat the vegetable oil in a large, deep heavy-based frying pan or wok, cook the courgettes until charred, then set aside. Cook the rice according to pack instructions.
  • 3

    Step 3

    Add the paste and cook for a few minutes more, stirring, until it smells aromatic. Stir in the Garden Gourmet fillet pieces, coconut milk and bring to a fast simmer. Return the courgettes to the pan, add the sugar snap peas and green beans, then cook for 5-6 minutes or until the vegetables are just al dente.
  • 4

    Step 4

    To cook the boc choi, heat a wok over a high heat, then add the oil, black garlic paste and soy sauce followed by the bak choi. Stir, then put the lid on and cook for 3-4 minutes until tender
  • 5

    Step 5

    Divide the curry into bowls, and then scatter the curry with the beansprouts, sliced green chilli and Thai basil leave. Serve with steamed rice and fresh lime wedges for added zing.
  • 6

    Step 6

    Chef's tip: The curry paste for this vegan Thai green curry recipe can be made up to 3 days ahead and refrigerated. Steamed jasmine rice, sticky rice or basmati rice also goes really well with this dish. Vary the amount curry paste to suit your taste, adding more chilli if you like more of a kick, or more garlic, ginger or lemongrass if you like more aromatic flavours.

Ingredients

  • 2 tbsp vegetable oil
  • 350 g baby courgettes, halved lengthways
  • 750 g Garden Gourmet Fillet Pieces, defrosted
  • 400 ml Coconut Milk
  • 200 g sugar snap peas
  • 200 g green beans, tailed
  • 100 g beansprouts, soaked in cold water for 10 minutes, then drained
  • 20 g Fresh Thai basil leaves to garnish
  • 3 g fresh lemongrass stalks, tough outer leaves discarded, roughly chopped
  • 3 g fresh lime leaves, torn
  • 1.5 g green chillies, chopped
  • 3 g shallots, roughly chopped
  • 100 g coriander, leaves and stalks roughly chopped
  • 1.5 tsp ground coriander
  • 5 g fat garlic cloves
  • 80 g fresh ginger, roughly chopped
  • 3 tsp Vegan Thai fish sauce
  • 1.5 tsp palm sugar or brown sugar Juice 2 limes
  • 1 tbsp groundnut oil
  • 15 g CHEF Black Garlic Paste
  • 1 tbsp light soy sauce
  • 8 g pak choi, cut into quarters
  • 100 g spring onion scallions
  • 1250 g (125g per portion) cooked wholegrain rice
  • 2 g lime wedges cut into quarters (optional)
  • 2 g green chillies, finely sliced to garnish (optional)