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Veggie Thai Green Curry Wok

Veggie Thai Green Curry

gluten free, vegan, dairy free, egg free, refined sugar free
4.32 from 19 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: James Wythe

Ingredients

  • 3 garlic cloves
  • 1 red onion roughly chopped
  • 2 lemongrass stalks finely diced
  • 1 green chilli
  • 1 thumb size piece of fresh ginger chopped
  • 1 lime zest & juice
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • Handful fresh basil
  • Handful fresh coriander including stalks
  • 1 can coconut milk
  • Handful spinach
  • 3 green peppers roughly sliced
  • 1 head of broccoli
  • 150 g mange tout
  • 1 courgette chopped
  • 2 tbsp tamari
  • Coconut oil
  • Salt and pepper

Instructions

  • First off start by making the Thai green sauce. To a large blender add 1 green chopped pepper, garlic cloves, red onion, lemongrass, green chilli, fresh ginger, ground coriander, paprika, lime zest + juice, fresh basil and coriander, spinach, coconut milk and a generous pinch of salt & pepper and blend full power for a couple minutes
  • Meanwhile prep the broccoli, 2 green peppers, mange route and courgette as per instructed in the ingredients
  • Heat a wok with 2 tbsp coconut oil and 2 tbsp tamari. Once melted add the veg you just prepared and fry for a couple minutes
  • Now add the sauce to the wok along with 1/2 cup warm water and mix
  • Bring to a boil and leave on a medium heat for 10-15 minutes until the broccoli has started to soften

Notes

Serve with a side of brown rice or quinoa