Vegetarian Thai-style Green Curry
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Prep Time
20 MINS
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Cook Time
30 MINS
- KCals 170
- Carbs 16G
Ingredients
For the paste
- 3 green chillies stalks removed, roughly chopped
- 3 cloves of garlic peeled
- 3 cm thumb of fresh ginger peeled
- 1 onion peeled and roughly chopped
- 1 tbsp lemongrass paste
- 20 g bunch of coriander a few sprigs reserved for garnish
- 1 tbsp vegetarian fish sauce
- 1 tsp ground coriander
- grated zest of 1 lime
For the curry
- 400 ml light tinned coconut milk
- 125 g sweet potato peeled and cut into 1cm dice
- 2 peppers deseeded and sliced (yellow and green are best)
- 1 courgette cut into half-moon slices
- 75 g baby corn sliced in half
- 75 g sugar snap peas
- juice of a lime
- 200 ml water
- salt to taste
- low-calorie cooking spray
Instructions
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Place all the ingredients for the paste into a food processor or a mini chopper, including the coriander stalks (reserving a few sprigs for the garnish later!). Blitz to a smooth paste.
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Spray a wok or large frying pan with low-calorie cooking spray, and place over a medium to low heat.
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Add the curry paste and fry for around 10 minutes, stirring well, until most of the moisture has evaporated.
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Add the sweet potato and peppers, and then pour in the coconut milk and water.
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Bring to the boil, then reduce the heat to a simmer. Cook for 10 minutes.
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Stir in the sugar snaps, baby corn and courgette, continuing to cook for another 10 minutes – stir occasionally.
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Add the lime juice and season to taste with some salt.
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Serve garnished with the remaining coriander, and some lime wedges, if you wish.