Veggie Thai Green Curry

By Mummy to a hungry toddler  , , , , , , , , , ,   

February 15, 2018

Super simple, packed full of amazing flavours! If you cant handle the heat then cut back on the chilli a bit!

  • Cook: 30 mins


1 Aubergine

16 g Fresh Ginger

1 Lime

30 g Roasted Peanuts

1 Veg stock cube

80 g Tenderstem Broccoli

50 g Solid Coconut cream

2 tbsp Green Curry Paste

1 Red Chilli

80 g Sugar Snap Peas

130 g Basmati Rise

3 Dried Kaffir Lime Leaves


Add the rice to 300ml of cold water to a pot. Boil on a high heat for 5 mins then reduce to a low heat for a further 10 mins. Once cooked remove from the heat and keep covered until serving time!

Peel the ginger and chop finely. Cut your chilli in half and remove the seeds. Then slice into small pieces. Remove the top of your Aubergine and then chop into bitesized chunks. Boil the kettle. Chop your Broccoli in half seperate the stems from the tips. Silce your sugar snap peas into bitesized pieces.

Heat a large pan with oil and add your Aubergine with a pinch of salt for 5 mins.

Once soft add your curry paste. half the chopped chilli and your chopped ginger and cook for a further 2 mins.

Whilst that cooks add your coconut cream (cut into chunks to disolve quicker) add this and your veg stock cube to 350ml of boiled water along with 1/2 your lime (just the juice) and your Kaffir lime leaves.

Add this mix to your pan along with the brocoli stems and cook for a further 3 mins. Add your Broccoli Tips and your sugar peas and cook for another 2 mins until the sauce has thickened.

Meanwhile bash your peanuts into mini chunks and cut the remaining half a lime into wedges.

Serve your curry on a nice fluffy bed of rice and sprinkle over your crushed nuts, some left over chilli and a wedge of lime! Deeeeelish x


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