Vegetarian Thai Green Curry
This vegetarian Thai green curry made with new potatoes, snow peas, chickpeas and broccoli is ready in no time and is absolutely delicious.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp Oil
- 1 tsp Sesame oil (optional)
- 2 tbsp Thai Green Curry Paste (if using very thick, concentrated paste, ½ cup/190gr if using runnier paste (for UK readers))
- 400ml/14oz Coconut milk
- 1 tbsp Fish sauce or vegetarian fish sauce substitute (see notes)
- 6-8 New baby potatoes (halved)
- 400g/1 cup Chickpeas (drained)
- 5-6 Tenderstem broccoli
- 150g/1cup Snow peas
- 1 Red pepper, large
- 4-5 sprigs Cilantro, chopped
- 1/2 Lime, juice only
Instructions
- 1
Slice the bell pepper.
- 2
Take cilantro leaves off their stalks, chop up the stalks finely.
- 3
Heat a large frying pan on medium heat and when it's hot add both vegetable oil and sesame oil.
- 4
Then add chopped cilantro stalks and stir fry for a couple of minutes.
- 5
Add your curry paste and cook it while stirring for a minute, then pour in coconut milk and fish sauce or vegetarian fish sauce substitute, mix to combine.
- 6
Add potatoes and chickpeas, turn the heat down and simmer covered for 10 minutes until potatoes are tender.
- 7
Add snow peas, tender stem broccoli and red bell pepper, continue cooking uncovered for 5-7 minutes. Taste your vegetables for doneness. They should be softer but still slightly crunchy and bright green.
- 8
Add chopped cilantro and squeeze lime juice from 1/2 lime over the curry.
- 9
Serve with rice.
- 10
*Note: This recipe uses spicy curry paste but if you use a mild one add 1/2 of minced chilli for some heat.