Prep time: 5 mins
Total time: 15 mins
Thai green curry
This oil-free curry is packed with delicious Thai flavours and a vibrant rainbow of veggies.
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free, entertaining
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
¼ red chilli, sliced (if desired)
* Available in most supermarkets such as Woolworths.
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.
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.
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