Ingredients
2tbsp vegetable oil
350g baby courgettes, halved lengthways
750g Garden Gourmet Fillet Pieces, defrosted
400ml Coconut Milk
200g sugar snap peas
200g green beans, tailed
100g beansprouts, soaked in cold water for 10 minutes, then drained
20g Fresh Thai basil leaves to garnish
For the fresh green curry paste
3 fresh lemongrass stalks, tough outer leaves discarded, roughly chopped
3 fresh lime leaves, torn
1½ green chillies, chopped
3 shallots, roughly chopped
100g coriander, leaves and stalks roughly chopped
1½ tsp ground coriander
5 fat garlic cloves
80g fresh ginger, roughly chopped
3 tsp Vegan Thai fish sauce
1½ tsp palm sugar or brown sugar
Juice 2 limes
Black Garlic Bok Choy
1 tbsp groundnut oil
15g CHEF Black Garlic Paste
1tbsp light soy sauce
8 pak choi, cut into quarters
100g spring onion scallions
To serve
1,250kg (125g per portion) cooked wholegrain rice
2 lime wedges cut into quarters (optional)
2 green chillies, finely sliced to garnish (optional)
Method
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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.
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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.
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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.
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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
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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.
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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.