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Thai Green Curry
Thai Green Curry
  1. Serves 2 people
  • Veggies
  • 2 tbsp sesame oil 

  • 3 shallots, roughly chopped 
  • 2 tbsp maple syrup 
  • 2 handfuls of broccoli 
  • Handful of green beans 
  • Handful of mangetout 
  • 4 tsp light soy sauce 
  • Curry Paste
  • large green chillies, roughly chopped 
  • 4 garlic cloves, crushed 
  • Fresh ginger, peeled and grated 
  • 1 tbsp coriander seeds 
  • 1 tsp ground cumin seeds 
  • 1 tsp black pepper and salt 
  • 1 lemongrass stalk, chopped 
  • 1 lime juice 
  • Tbspn The Coconut Collaborative Natural Coconut Yogurt 
  • To serve
  • Thai rice
  • A handful of fresh coriander
  • Dollop of our Coconut Yogurt

Method:

1. Peel and roughly chop the shallots. Heat 2 tablespoons of sesame oil in a pan on a medium heat, add the shallots and fry for 2 minutes, or until golden brown. Add the broccoli, green beans and mangetout, stirring gently.  

2. Add the soy sauce, maple syrup and salt and continue to heat until the vegetables are cooked.

3. To the blender, add the chilies, lemon grass, garlic, lime juice, ginger, coriander, coriander seeds, crushed cumin seeds and TCC Natural Coconut Yogurt. Blend until silky smooth. 

4. Reduce the heat and pour the blended curry paste in with the vegetables. Simmer to thicken for 5 minutes before serving with Thai rice, chopped coriander and a dollop of TCC Natural Yogurt.