This is a really easy, but really delicious Thai green curry. I make it regularly when I get home from work as it’s quite quick and it’s really tasty. Much yummier than shop bought stuff!
For 2 people
You will need:
- 2 lemongrass stalks finely chopped
- 1 large clove of garlic finely chopped
- 1 large red chili finely chopped
- 4cm cube ginger finely chopped
- Zest half lime
- 2 packets of coriander
- 200g butternut squash diced
- 10 mange touts
- 4-6 baby sweetcorn
- 1 can coconut milk
- 2/3 packet of Quorn chicken style pieces
- Salted cashews
What to do:
- First of all, prepare your lemongrass, garlic, chili, ginger and lime as above. Pop in a mini blender or a mortar. Next, cut the leaves off your coriander and pop the stalks in with the lemongrass mixture. Blend or crush until you have a paste. You may need to add a dash of water.
- Next, fry off your Quorn pieces in a pan. Cook for 5 mins, then transfer to a bowl.
- Then, peel and chop your butternut squash.
- Now, pop some oil in a pan and warm. Put the paste in and cook until it is fragrant. When it smells amazing, pop the butternut squash in and cook for 2 mins. Then add the can of coconut milk and stir. Leave to simmer for 20 minutes.
- Next, make your rice.
- Then, add the Quorn and baby sweetcorn to the simmer mixture and cook until the Quorn is warmed through. If it’s getting a bit dry, add some water. Three mins before serving, add the mangetout and stir.
- Serve on a bed of sticky rice with some salted cashews on top! Yum!
As this is the vegetarian version, it does not contain Thai fish sauce. If you’re a carnivore, feel free to add a couple of tablespoons!