10-Step Tasty Vegan Thai Green Curry

As someone with little tolerance for spicy food, a Thai green curry is a great choice for me - it's bursting with gorgeous coconutty flavour but doesn't make me reach for the milk after the first bite! I usually have Thai green curry with chicken, which don't get me wrong is yummy, but I recently found that you can substitute chicken with crunchy courgette and aubergine and it's equally as filling and delicious. This recipe is completely vegan, however if you do prefer meat then simply seal off half a chicken breast (seasoned with salt & pepper) per person before adding the spring onions to the pan!

In the past when I've made Thai green curry I've not added lime juice or soy sauce, but oh boy do they make the world of difference! They add saltiness and acidity which complement and counteract the richness that comes with creamed coconut. Garnishing the curry with a lime wedge, cashew nuts and a few sprigs of basil also brought out bursts of extra flavour, a bit of crunch and added a welcome dimension to the dish.

If you like the sound of this delightfully simple vegan Thai green curry, keep on reading for the full ingredient list and method. To see a step-by-step video, check out the link to my clip on YouTube below! I hope you enjoy!

Ingredients:

• One tablespoon of coconut oil

• Two tablespoons of Thai green curry paste - you'll need to check the jar to make sure it's vegan!

• Two spring onions

• One large aubergine

• One courgette

• 100 grams of creamed coconut (you can find this in the world foods aisle in most big supermarkets!)

• 200 millilitres of boiling water

• One tablespoon of cashew nuts

• A handful of green beans - I used frozen but you can use fresh or tinned

• One lemongrass stalk - I used jarred lemongrass because I couldn't find fresh :( but I'd recommend using fresh if you can find it

• One teaspoon of soy sauce

• The juice of half a lime

• A handful of basil leaves

• A pinch of brown sugar

• Rice or vegan naan bread - whichever you prefer!

Method:

1. Chop your aubergine into small chunks - about 2cm x 2cm will do just fine - slice your courgette into small semi-circles, then finely slice the spring onions

2. Put the veg to one side, fill a measuring jug to 200ml with boiling water and add your creamed coconut

3. Stir the creamed coconut into the water until the consistency thickens and leave to the side

4. Add your coconut oil to a large saucepan over a medium heat, and once that's melted chuck in your sliced spring onions and fry until softened

5. Next add your aubergine to the pan, mix well and leave to fry for about five minutes, stirring occasionally

6. Spoon in the vegan Thai green curry paste along with the lemongrass stalk (give it a bash with a rolling pin first!) and stir well

7. Let it cook for a couple of minutes then pour in your coconut cream, give everything a good mix and then add the sugar

8. Leave the curry to bubble away for five minutes, meanwhile dry fry the cashews in a small frying pan until they turn golden

9. Add your green beans to the curry along with a splash of cold water, your lime juice and the soy sauce, and mix well

10. Dish up into bowls, garnishing with a lime wedge, a few sprigs of basil and the toasted cashews with either rice or naan bread on the side. Tuck in & enjoy!

As usual, this recipe serves two people but add more/take away ingredients for whatever suits you best. It's still as good the next day too, so good for a homemade lunch at work. The curry by itself is pretty filling, so you could even skip the rice or naan for a lighter lunch or dinner, but saying that, I love naan bread so definitely prefer to have one alongside the curry.

To me this Thai green curry recipe has the perfect balance of flavours without being overpowering. It's also easy to make in under thirty minutes, so is really convenient for anyone who's short on time of an evening but wants something a bit different than the usual bowl of pasta. When I was working full time this was one of my favourite recipes to whip up and tuck into after a long day, so I definitely recommend it if you find yourself stuck for meal ideas after a long day at the office.

Let me know what you think of this simple 10-step vegan Thai green curry, and if you like it, why not give it a go yourself?