2 garlic cloves
1 tablespoon of Thai green curry paste
400ml can of coconut milk
1 teaspoon of maple syrup
1 lemongrass stalk, bashed
1 tablespoon of tamari
Handful of fresh basil leaves, chopped
1 red chilli, chopped
Salt and pepper to taste
3 courgettes, cut into bite sized pieces
175g baby corn, cut into bite sized pieces
Squeeze of lemon juice
Start by chopping your onion and garlic and placing them in a pan over a medium heat with a drizzle of olive oil. Cook for 8-10 minutes until soft.
Once your onions are soft, spoon in your curry paste and stir well – cook for another few minutes before adding in your coconut milk. Bring the whole thing to the boil then add in your lemon grass, maple syrup, lemon juice, tamari, courgette and baby corn – reduce the temperature and let simmer for 25-30 minutes.
Once everything is cooked through, remove the lemon grass stalk and serve with a sprinkle of chopped basil leaves, chilli, salt and pepper.
One thought on “Vegan Thai Green Curry”
This sounds delicious