Imagine making a fragrant and satisfying Thai Green curry at home within a couple of minutes. It's inexpensive and requires absolutely no special skills. This particular dish is suitable for vegans but if you are a meat eater, feel free to add chicken or beef strips by sautéing them with the onions right at the beginning.
This recipe was created by Dylan Jonsson of Ethical Eats. All ingredients can be found at Jacksons Real Food Market
Ingredients
2 white onion, chopped
4 Large Oyster mushrooms, sliced
3 cloves garlic, chopped
1 thumb piece ginger, chopped
1 lemongrass stick, sliced
1 red pepper, sliced
Bunch of sugar snap peas, halved
250g Broccoli, broken into florets
Punnet Fresh Litchis, pitted and halved
Bunch of Coriander, chopped
4 tablespoon soy sauce
2 thai green chillies, chopped
2 carrot, sliced
4 x limes, zested and juiced
2 tablespoons Miso Paste
50ml Sesame oil
Bunch of spring onions, chopped
Salt and pepper to taste
1 tin Coconut cream
Packet rice noodles
Method
Heat the sesame oil in a wok or large frying pan.
Sauté onions and mushrooms until just browned.
While the onion is browning, add garlic, ginger, lemongrass, coriander, lime zest lime juice, soy sauce and miso paste to your blender jug and process until smooth.
Now add all of the sliced and chopped vegetables with the exception of litchis.
In a separate pot bring water to the boil and add the rice noodles. These take only 10 minutes to cook so keep an eye on them.
As soon as the vegetables begin softening, add the litchis and coconut cream.
Stir and add salt and pepper to your taste.
Drain the noodles and add directly into the wok, making sure that they get smothered in the curry sauce.
Serve with quartered limes.