I love this recipe! It's one my mum would make quite frequently from her favorite chef, Jamie Oliver - I decided to give this recipe a go and give it my twist!
For this recipe, you need to make the green Thai curry paste from scratch. It's super easy and full of flavour! The paste consists of 4 cloves of garlic, 3 spring onions, fresh red chili, ginger and lemongrass paste, 1/2 bunch of fresh coriander and 2 tablespoons on light soy sauce.
You can use any veggies to create this dish, cut them chunky to bulk out the meal. I also added the frozen Quorn chicken pieces.
You will also need soy sauce and 1 tin of coconut milk.
1. Firstly roughly chop all the ingredients for the Green Thai Curry paste. Only chop up a small amount of chili and add it in. Better to try it first and add more if needed then accidentally use way too much and it is too spicy for you.
2. Next, add all of the paste ingredients into a blender and wizz it up!
3. Once the paste is blended into a paste consistency like above, leave it to sit while you prepare the rest of the curry.
4. Prepare all the other ingredients and then add to a pan and stir-fry with some coconut oil.
5. Add half of the curry paste into the veggies and stir-fry until they start to get soft.
6. Lastly add the tin of coconut milk, vegan Quorn chicken and the remainder of the curry paste. Mix well and then leave to simmer for 5 minutes. Until the flavours have blended together with the vegetables and Quorn.
Serve with long grain rice and enjoy!
I love this recipe and the curry paste is so easy to make. 1000 times better than buying the sauce from the supermarket. If you try this out, please let me know how it went in the comments below!
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