Thai Green Curry With Seasonal Greens
A fresh and spicy veggie green curry using homemade curry paste. This dish is an excellent way to use up stale old greens. Don’t worry if you’re not into heat – you can easily change up spice intensity of the paste. Simply alter the number of chillies in the paste to make it as mild or hot as you fancy.
The brilliant emerald green from the base curry comes from homemade curry paste. My curry paste is a twist on the classic asian recipe. I blend spinach or kale with fresh coriander into the paste which adds a lovely flavour and colour.
If you’re on a veggie thai curry trip check out my red curry recipe. It’s a very similar recipe, but by tweaking few ingredients the curry comes out a completely different flavour and dish. Why not try out both and compare!
When To Eat
I’ve purposely designed this veggie green curry recipe to work well in all seasons. The base curry pairs with all sorts of seasonal greens. In the base recipe i’ve used purple sprouting broccoli and spinach, but you use whatever you fancy.
Here’s some other combos:
Winter/Autumn: Brussels sprouts & Kale, Cauliflower & Pointed Cabbage, Savoy Cabbage & Spinach
Spring/Summer: Garden Peas & Watercress, Asparagus & Baby Spinach, Green Beans & Lettuce
Thai Green Curry With Seasonal Greens
This meal is around 85% less polluting than the average UK meal.
Eating this recipe will save around 2.51 KG CO2e per person.
That’s equivalent to the emissions produced driving 20.70 KM in a modern car.
How do I calculate this?Ingredients
- 2 (400g) cans Coconut Milk
- 1 Medium Broccoli or other seasonal brassica (I've used purple sprouting broccoli, but other ideas include cauliflower, brussels sprouts, savoy cabbage. Whatever you choose – slice into 1/2cm thin pieces. )
- 50 g Greens (I've used Spinach but you can use any greens you want – kale, spring greens, e.t.c.)
- 1 Kaffir Lime leaf (don't worry if you can't find this, the recipe works just fine without it)
Green Curry Paste
- 15 g Fresh Coriander
- 50 g Spinach or Kale
- 1 Teaspoon Turmeric
- 1 Teaspoon Sugar
- 2 Tablespoons Soy Sauce
- 6 Cloves Garlic (peeled)
- 50 g Ginger (peeled)
- 3 Medium Onions (skins removed and halved)
- 2-4 Medium Green Chillies (change amount depending on how spicy you want your curry)
- 1 Medium Green Pepper (stem and core removed and roughly chopped)
- 2 Medium Limes (juiced)
- 2 Stalks Lemon Grass
- 2 Tablespoons Vegetable Oil
Instructions
- Add all the paste ingredients to a food processor. Blitz until all the ingredients blended into a chunky paste.
- Heat a deep saucepan over a medium heat and tip in the curry paste. Cook the paste for around 3-5 minutes, until most of the moisture has been removed.
- Pour the coconut milk into the pan and add in the kaffir lime leaf. Stir the mixture to combine evenly. Bring the contents to the boil, then cover and allow to simmer for 15 minutes.
- Once the curry has simmered, add in your broccoli. Increase the heat and cook for a further 2-4 minutes until the broccoli has softened but still has a little bite.
- Remove the pan from the heat and tip in the spinach. Stir in the leaves until wilted.
- Enjoy the curry on it's own or with a good helping of jasmine rice.