- Lunch
- Main Meal
- Dinner
Thai green curry
- 5 mins
- 15 mins
- Serves 2
- Gluten Free
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Entertaining
This oil-free curry is packed with delicious Thai flavours and a vibrant rainbow of veggies.
Ingredients
- ⅓ cup uncooked brown basmati rice
- ¼ onion, cut into Asian-style crescents
- 1 tbsp Maesri Thai green curry paste*
- 1 cup plant milk (Bonsoy or Vitasoy Protein Plus recommended)
- 1 cup water
- 2 bok choy plants or approx 2-3 cups of any leafy green, sliced lengthwise
- 100g firm tempeh, cut into cubes
- ½ a red capsicum, thinly sliced
- 1 small-medium zucchini, thinly cut lengthwise then sliced diagonally
- 1 medium-sized carrot, thinly cut lengthwise then sliced diagonally
- 1 tbsp low-sodium soy sauce
- 2 medjool dates and ¼ cup water, blended
- ¼ bunch Thai basil
- ½ kaffir lime leaf, sliced super thin
To serve:
- ¼ red chilli, sliced (if desired)
- ½ lime
* Available in most supermarkets.
Directions
For the rice:
- Place the rice in a pot with 1 cup of water. Bring it to the boil then reduce the heat to low, cover with a lid and cook until water is absorbed, about 15mins. Fluff with a fork and cover with lid until ready to serve.
For the curry:
- Heat a pot on a high heat, add the onions and sauté for a minute. Add the green curry paste and stir.
- Add a little bit of the soy milk and stir. Add the rest of the milk, add the water and stir, then bring to the boil.
- Once boiling, add the tempeh, capsicum, carrots, zucchini and Thai basil, and stir. Stir in the soy sauce and blended dates.
- After 1-2 minutes, add a little bit of the sliced kaffir lime leaf. Add the bok choy and stir through to cook for 2 minutes.
To serve:
- Place the cooked rice in a bowl, add the curry on top, add some Thai basil leaves, the remaining sliced kaffir lime leaf, sliced chilli, a squeeze of fresh lime juice and serve.
Chef's Tips
- Swap out tempeh for tofu, mushrooms, jackfruit or legumes of your choice, depending what you’re in the mood for.
- Reduce the green curry paste to make this a mild dish for all tastes.
