Serves: 1

Thai Green Vegetable Curry

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Thai vegetable curry

Thai Green Vegetable Curry

If you're a fan of Thai food, you'll love this curry dish. A great way to boost your 5-a-Day vegetable count, too, it's a wonderful healthy vegetarian dish.

  • 45 g/1½oz basmati rice
  • Spray oil
  • 1 small onion (chopped)
  • 1 clove garlic (crushed)
  • 1 tbsp Thai green curry paste
  • 150 ml/5fl oz vegetable stock
  • 1 small courgette (sliced)
  • 60 g/2oz fine green beans ( fresh or frozen)
  • 60 g/2oz peas (frozen )
  • 1 tbsp desiccated coconut
  • 150 ml/5fl oz skimmed milk
  • 1 tsp light soy sauce or Thai fish sauce
  • 1 dspn fresh coriander or basil (chopped)
  1. Boil the rice according to instructions on the pack, or by your usual method.
  2. Set aside and keep warm.
  3. Spray a medium saucepan with oil and heat.
  4. Add the onion and cook gently until softened.
  5. Add the garlic and curry paste and stir 1 minute.
  6. Add the vegetable stock and bring to the boil.
  7. Add the courgettes, beans and peas, bring to a simmer and cook 5 minutes.
  8. Stir in the desiccated coconut, milk and soy sauce.
  9. Cook gently about 5 minutes or until vegetables are crisp tender, stirring frequently.
  10. Stir in the coriander or basil and serve the vegetable curry together with the rice.