Meat doesn’t always need to be on the menu when it comes to curries, and this easy thai recipe certainly doesn’t miss any chicken or prawns! I absolutely love cooking thai food and green curry is my favourite. Now that it is coming into the spring, this is perfect meal that is slightly lighter than the stodgy winter food I have been eating recently! This is a super simple mid-week meal that tastes great and can be on the table in less than 15 minutes.
1 tsp coconut oil (Coconut Essence Coconut Oil)
2 diced spring onions
1 chopped garlic clove
2 handfuls baby corn
2 handfuls mange tout
1 yellow pepper chopped
4 tsp thai green curry paste
400ml coconut milk
Heat your coconut oil over a medium heat and throw in the garlic for 2-3 minutes. Be careful not to burn!
Add the spring onions and yellow pepper and sauté for 5 minutes until the pepper is soft.
Throw in the baby corn and mange tout with 4 tsp of thai green curry paste.
Cook for a couple of minutes and let the curry paste release its aromas.
When everything is covered in the pasta, add the coconut milk and simmer for a further 5 minutes until everything is warmed through.
Serve with a side of jasmine rice.