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Vegan Thai Green Curry

It seems like a lot of ingredients but don’t get put off, this is super quick and easy, the longer you leave it the more delicious it gets.  It will also keep in the fridge perfectly for the next days lunch. 

Serves 2-3 

INGREDIENTS:

Paste:

1 super hot chilli seeds and all (I love the spice)

4 spring onions

1 table spoon ginger

Handful of coriander

1 tsp ground coriander

1 tsp ground cumin

1 tsp soy sauce

Zest of 1 lemon

Juice of 1 lemon

A little warm water

 

Main:

2 stalks of lemon grass

Baby corn (I use the whole packet)

1 packet of sugar snap peas (150g)

1 packet of mange tout (150g)

1 red pepper

1 TIN coconut light (I love the biona one)

1 tsp raw honey (optional)

1 Vegetable stock

 

Protein – Tempeh

I use the Tiba Tempeh.

You can use the same recipe and use chicken or prawns too. 

 

DIRECTIONS:

  1. Begin by making the curry paste. Add all the paste ingredients to a blender and blitz.

  2. Heat a tbsp of oil on a medium Low Heat in a big pan and add the curry paste.

  3. Add the vegetable stock with 150 – 200ml of hot water and the coconut milk

  4. Heat for around 2-3 mins and add the soy sauce ( honey)

  5. Reduce the heat and pop in all veg and tempeh.

  6. Simmer for around 20 mins until the sauce begins to thicken slightly

  7. Serve with 125g of rice. I use the wild tilde microwave rice, or you could even try some caulirice or quinoa.

Cals (if splitting between 2 without rice): 465
C: 22 F:24 P:25.

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