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Thai style coconut vegetable curry
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Coriander & Coconut Curry
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
An aromatic herb based Asian style curry that cooks in minutes.
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: coconut vegetable curry
Servings: 2
Author: Laura Scott
Ingredients
  • For the paste :)
  • Lrge bunch of coriander both leaves and stalks roughly chopped,
  • 1 Red chilli chopped finely
  • 1 Garlic clove chopped finely
  • 1 knob Ginger peeled and chopped finely
  • 1 Lime zest & juice
  • 2 tbsp Dark soy sauce
  • 100 g Coconut cream or 1/2 a tin of coconut milk OR 1/2 a tin of coconut milk
  • Splash of water/vegetable stock to loosen the curry paste. to loosen the curry paste
  • For the curry :)
  • 1 tbsp Groundnut/sunflower oil
  • 1 Garlic clove chopped finely
  • 6 Chestnut mushrooms cut into quarters
  • 1 Red pepper sliced into thin strips
  • 150 g Pre-blanched fine French beans
  • Handful of pre-blanched frozen peas
  • To garnish :)
  • 2 Spring onions thinly sliced
  • 1 Red chilli chopped
  • Handful of toasted cashew nuts Fry in a dry pan until the nuts begin to turn golden brown then remove from the heat.
  • To serve :)
  • Basmati rice which can be cooked at the same time as the curry
Instructions
  1. For the paste :)
  2. 1.Place all of the ingredients into a Froothie or high powered blender and blitz until all the ingredients form a thick paste. This takes about a minute. Add a splash of water to loosen the paste if necessary.
  3. 2. Store in a sterilised jam jar/glass bottle until you need to use it. It will keep in the fridge for up to four days.
  4. For the curry :)
  5. 1. Heat the oil in a wok until very hot then add in the chopped garlic, fry until the edges turn golden brown,
  6. 2. Next, add in the mushrooms and red pepper strips and fry for a couple of minutes over a high heat before adding in half the quantity of the curry paste (keep the other half for another curry) and continue frying for a further 2 minutes,
  7. 3. Now put the pre-cooked peas, French beans, salt & pepper into the wok and add a few splashes of water/vegetable stock to loosen the curry sauce,
  8. 4. Allow the flavours to cook together for 2 more minutes then remove the curry from the heat, check the seasoning and add more if necessary.
  9. To serve :)
  10. Place rice in a couple of shallow bowls before adding your coriander & coconut vegetable curry. Sprinkle over the spring onions, red chilli and toasted cashew nuts.